I know when you see the word cauliflower, you aren’t jumping out of your chair and running to the grocery store to make this immediately. But you should, because it’s one of the best cauliflower dishes I’ve ever had!
Eating healthy is hard sometimes. Everything isn’t coated in cream and covered in cheese, but I try really hard to create lean meat and veggie recipes that are balanced and healthy, but still packed with flavor like they should be. No one wants to eat gross plain steamed Brussels sprouts, or the canned Le Seur peas my dad loved growing up that I’m still having nightmares about! Don’t worry, you will LOVE this veg recipe and hopefully add it to your list of healthy weeknight ideas.
To start this dish, you roast the cauliflower in olive oil, curry powder, and garam masala. These are two wonderful Indian spices with so much to offer if you aren’t afraid to cook with them. I only recently introduced them into my cooking and I regret not doing it sooner.
While the cauliflower is roasting, whisk together the ingredients for the tahini sauce. For the herb element, you can use dried herb seasoning like an Italian Seasoning mix, or you can use a variation of fresh herbs if you have them. Sometimes I use the pre packaged chopped herb mixes in the refrigerated section of the grocery store. Other times I’ll pick random fresh herbs from my herb planter boxes, if I’ve managed to keep them alive!
Once you’ve made the sauce, set it aside and prepare the cilantro, green onion, and peas if you haven’t already. Add the cranberries, pumpkin seeds, and then pour the roasted cauliflower in the bowl as well. Pour the dressing over the mixture and gently stir until everything is combined. Serve warm and enjoy!
If you make this recipe, post it to Instagram and tag me so I can see how good it turns out for you! My handle is @beckeatsworld
Curry Roasted Cauliflower with Tahini Dressing
Ingredients
- 1 head cauliflower
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp garam masala spice
- 1/4 cup cilantro, finely chopped
- 1/2 cup green onion, chopped
- 2/3 cup frozen fresh green peas, thawed
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
Tahini Sauce:
- 1/3 cup tahini
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp maple syrup
- 3 tbsp water
- salt and pepper to taste
- 1 tsp italian seasoning or fresh herbs of choice
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment.
- Cut the cauliflower into florets and place in large mixing bowl. drizzle on olive oil, add curry powder and garam masala spice. Toss until cauliflower is coated. Spread out on the baking sheet and roast for 30 minutes or until desired crispness.
- While the cauliflower is roasting, prepare the tahini sauce by whisking together all ingredients in a small bowl. Set aside.
- Remove the roasted cauliflower from oven and toss with green onions, cilantro, peas, cranberries, and pumpkin seeds. Pour the tahini sauce over the mixture, gently toss until incorporated and serve warm.
