Roasted Cauliflower with Tahini and Zhoug

Get ready to tantalise your taste buds with our scrumptious Roasted Cauliflower with Tahini and Zhoug recipe! This dish celebrates the cauliflower in all its glory. We take oven-roasted cauliflower florets, caramelise them to perfection, then generously drizzle them with tahini sauce and Green Zhoug. Garnish with fragrant dill leaves and a sprinkle of roasted cumin, and this dish is sure to win your heart.

Prepping this dish is a breeze, and the result bursts with fresh flavours, making it a fantastic healthy appetiser for gatherings or a mouthwatering side dish for any weeknight meal. And the best part? You can easily customise the seasoning to your liking, using whatever you have on hand.

Now, I know cauliflower might not be everyone’s first choice. But fear not! Whether steamed, riced, or eaten raw, cauliflower doesn’t have to be bland. With just a few simple seasonings and the magic of the oven, you can transform it into a culinary delight that will have everyone coming back for seconds.

The combination of caramelised cauliflower with creamy tahini sauce and zesty Green Zhoug creates a harmony of flavours that’s simply irresistible. It’s a fun and elegant twist on the classic roasted cauliflower recipe, elevating simple ingredients to new heights.

Not to mention, this dish is gluten-free, vegan, and dairy-free, making it perfect for catering to friends and family with dietary restrictions. And whatever you do, don’t skimp on the fresh dill leaves – they add a burst of brightness and herbaceous goodness that ties the whole dish together beautifully. So why wait? Dive into this delicious dish and discover a world of flavour!

What Is Zhoug?

What is Zhoug? Zhoug, pronounced as Zoog, originates from Yemen but has gained popularity in Israeli and Middle Eastern cuisine for its fiery flavour boost. In this recipe, we’re crafting the green variation of Zhoug, slightly thicker than the classic. Normally, green Zhoug is highly acidic and quickly oxidises, necessitating daily preparation.

My version resembles more of a paste than a sauce, with its low acidity and high spice preventing oxidation, enabling storage for up to a week. With time, it develops richer aroma and flavour profiles. Spoon Zhoug into tacos, wraps, sandwiches, or utilise it as a marinade for grilled meats. Its flavour infusion enhances soups and hummus when swirled in.

Ingredients Used to Make Roasted Cauliflower with Tahini and Zhoug

For the Roasted Cauliflower

• Cauliflower: Cut into large florets, providing hearty chunks that caramelise beautifully in the oven.
• Sea salt: Enhances the natural flavours of the cauliflower and adds depth to the dish.
• Black pepper: Adds a subtle kick and complements the other spices.
• Garlic powder: Infuses the cauliflower with aromatic garlic flavour as it roasts.
• Za’atar: A versatile Middle Eastern spice blend featuring thyme, sumac, and sesame seeds, imparting a unique and earthy flavour profile.
• Olive oil: Coats the cauliflower florets, ensuring they crisp up nicely in the oven.
• Cumin seeds, roasted and pounded: Offers a warm and nutty aroma, enhancing the overall depth of flavor in the dish.

For Green Zhoug (makes 1/2 cup)

• Flaky salt: Provides a delicate texture and enhances overall seasoning.
• Garlic: Infuses the sauce with a pungent, aromatic flavour.
• Serrano chillies and jalapeño: Deliver a spicy kick balanced by other ingredients.
• Fresh parsley leaves: Offer vibrant green colour and herbaceous freshness.
• Cumin powder: Adds warmth and depth of flavour with earthy, nutty notes.
• Cardamom powder: Contributes subtle floral and citrusy aromas, elevating sauce complexity.
• Lemon juice: Provides bright, zesty acidity to balance heat and spices.
• Sherry vinegar: Offers tangy, slightly sweet flavour, enhancing sauce depth.
• Olive oil: Provides richness and smoothness, tying all ingredients together into a harmonious blend.

Tahini Sauce Ingredients

• Tahini paste: Provides a creamy base and rich sesame flavour.
• Warm water: Helps to thin the sauce and achieve the desired consistency.
• Lemon juice: Adds a bright, citrusy tang to balance the richness of the tahini.
• Salt to taste: Enhances the flavours and brings out the natural taste of the ingredients.
• Zhoug: Infuses the sauce with spicy and aromatic notes, adding depth of flavour.
• Olive oil: Adds richness and smoothness to the sauce.
• A few dashes of hot sauce, such as Chili Habanero: Provides heat and additional layers of flavour.
• Black pepper to taste: Adds a subtle spicy kick and complements the other ingredients.

How to make Roasted Cauliflower:

• To roast cauliflower, first, use a sharp knife to cut the cauliflower head into florets. Rinse the cauliflower in a colander to remove any dirt, then pat the florets dry with a kitchen towel. Once dry, place the florets in a large mixing bowl.

• Next, drizzle the cauliflower with olive oil and add the garlic powder, zaatar, salt, and pepper. Toss the cauliflower florets well in the oil and seasonings using your hands or a large spoon. Then, transfer the cauliflower to a large baking sheet or standard half sheet pan. Arrange the florets cut side down to ensure they become golden brown and crispy.
• Roast the cauliflower at 200°C / 210°C for around 25-30 minutes, flipping the florets after 15 minutes of cooking. It’s important to use a high oven heat (210°C) for proper caramelisation, especially for cauliflower, as it naturally lacks flavour.
• Once the cauliflower is golden brown, remove it from the oven. The larger florets should be golden brown and tender but still have a bit of bite to them.

Few Helpful Tips for Roasted Cauliflower Success: 

• Use a Hot Oven: Preheat your oven to 210°C. If your oven runs hot, feel free to reduce the temperature slightly. A hot oven jump-starts the caramelisation process and ensures that your cauliflower florets gain colour while also retaining some texture and bite.
• Preheat the Empty, Un-Greased Half Sheet Pan: Preheating the empty half sheet pan for just 5 minutes jump-starts the caramelisation process and ensures deep, even caramelisation.
• Toss Your Ingredients Together in a Bowl: Toss the cauliflower florets with the oil, kosher salt, freshly cracked black pepper, and seasoning in a large bowl. This ensures that the fat and seasoning are equally distributed among the cauliflower florets.
• Don’t Overcrowd The Vegetables: Using oven mitts, transfer the seasoned cauliflower florets onto the hot sheet pan. Make sure that your cauliflower florets are even in size, spread out evenly on the pan, and do not overcrowd. They will not cook and caramelise evenly if crowded.
• A hot oven jump-starts the caramelisation process and ensures that your cauliflower florets gain colour (colour equals flavour) while also retaining some texture and bite. These tips will help you achieve perfectly roasted cauliflower every time!

How to Make Tahini Sauce :

To create Everyday Tahini Sauce, simply combine tahini paste, water, lemon juice, zhoug, hot sauce, salt, and pepper in a mixing bowl or mason jar. Whisk the ingredients together until creamy and smooth. That’s it! This versatile sauce can be used as a “sauce” or “dressing” for salads, falafels, wraps, buddha bowls, or roasted veggies. It’s packed with flavour and has a hint of saltiness; without enough salt, it might taste bland and slightly bitter. Remember, a condiment like this should burst with flavours.

This tahini sauce offers a bit of spice from the zhoug and a tangy kick from the lemon juice. If you prefer a milder flavour, feel free to skip the hot sauce. Store the sauce in the fridge for up to a week and enjoy it with your favourite dishes!

Few Tips For making Tahini Sauce:

• Sometimes tahini paste separates, showing a layer of oil on the surface and solids below. To address this, mix it well in the jar with a fork before measuring. If it’s very cold, let it come to room temperature. Always use both the solids and the oil.
• Place tahini paste and warm water in a 2-cup mason jar or medium bowl. Whisk until smooth. As you whisk, it will thicken, so you can adjust the consistency by adding more water if using it as a dressing.
• Consistency is key. Start with 2-3 tablespoons of warm water, then add more to reach your desired consistency. For a tahini dressing, add more water or a couple of tablespoons of olive oil. Alternatively, you can keep it thick like a spread. Keep in mind that different brands of tahini paste vary in thickness.
• This tahini sauce will keep for up to 7 days in the fridge.

Looking for More Middle-Easter Recipes?? Here are few of Our Favourites :

1. Grilled Courgettes with Dill Dressing
2. Fattoush
3. Grilled Halloumi with Lime and Chilli Marinade

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Roasted Cauliflower with Tahini & Zhoug Sauce

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

For the Roasted Cauliflower

• 2 medium heads cauliflower, cut into large florets
• 1 tsp sea salt
• 1/4 black pepper
• 1/2 tsp garlic powder
• 1/2 tsp zaátar 
• 2 tablespoons olive oil
• 1 tsp cumin seeds, roasted and pounded

For the Green Zhoug (makes ½ cup)

• 1 tsp flaky salt
• 2 cloves garlic
• 2 serrano chillies, roughly chopped
• 1 jalapeño, roughly chopped
• 1 cup fresh parsley leaves
• ½ tsp cumin powder
• ¼ tsp cardamom powder
• 1 tbsp lemon juice
• 1.5 tsp sherry vinegar
• 3 tbsp olive oil

For the Tahini Sauce

• ⅓ cup tahini paste
• 2-3 tbsp warm water
• 2 tbsp lemon juice
• ¼ tsp salt to taste
• 1-2 tsp zhoug , depending of your preference 
• 1 tbsp olive oil 
• A few dashes of hot sauce, Chili habanero works well
• Black pepper to taste

method

1. Prepare the Cauliflower: Preheat the oven to 210°C with a rack in the center position. Set a clean and unlined half sheet pan aside.
2. Using a large chef's knife, cut off the stalk of the cauliflower so it lays flat on your cutting board. Set the stem and any leaves aside.
3. Starting from the top of the cauliflower crown down to the core, slice the cauliflower in half. Holding each cauliflower half with one hand, use your knife at an angle to cut alongside the core in an upside-down V shape. Use your knife to halve or quarter any remaining large florets (top of the crown down through the stem) so that all the florets are medium-large in size. 
4. Place the florets in a large mixing bowl. Add the extra virgin olive oil, salt, black pepper, zaátar and garlic powder to the bowl and toss gently until the florets are evenly coated with the oil and seasoning.
5. Place the clean, unlined half sheet pan in the oven and allow it to preheat for 5 minutes. Once the sheet pan has preheated, use oven mitts to carefully remove it and carefully dump out the florets on the sheet pan. They should sizzle a bit. Use your fingers  or tongs to spread them out into an even, thin layer, so they are not touching one another. Place any trimmed florets cut-side down against the sheet pan.
   You can skip this step, but I find that it helps jump start and produce great caramelisation, particularly for cauliflower! 
6. Roast for 25 minutes, gently flipping the florets after 15 minutes, bake until they are deeply caramelised and fork tender.
7. Make the Tahini Sauce: As the cauliflower is roasting, prepare the tahini sauce. Combine the tahini, warm water,  lemon juice, olive oil, minced  garlic clove, zhoug, dash of hot sauce and salt in a small mixing bowl.  If still too thick  add an additional teaspoon of water as necessary. Season to taste with pepper and more salt, as necessary.
8. Make the Zhoug Paste: In a mortar and pestle or food processor, combine the salt, garlic and both the chillies and mash to a paste. Add the parsley and coriander and continue to mash. Then add the cumin powder, cardamon powder, lemon juice, cheery vinegar and gently stir to combine. Finally, add the oil and gently stir to incorpotrate. 
9. Assemble: Place the roasted cauliflower in a  serving platter. Drizzle with the tahini sauce and add the zhoug paste.  Garnish generously with dill leaves and a sprinkling  roasted cumin seeds. Serve immediately.

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