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–+ servings
250ml Middle Eastern Infused Olive Oil Blend – For hummus and meats
Garden Infuzions

Roasted Cauliflower with Tahini and Middle Eastern Infused Olive Oil Blend

Golden roasted cauliflower gets a nutty tahini drizzle and the warm, aromatic lift of Middle Eastern Infused Olive Oil Blend for a simple side that feels vibrant, generous, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizers, Side Dishes
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head cauliflower cut into florets
  • 3 tablespoons Middle Eastern Infused Olive Oil Blend
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove finely grated
  • 3 to 5 tablespoons warm water
  • 2 tablespoons chopped parsley
  • 1 tablespoon toasted sesame seeds

Equipment

  • 1 Large Sheet Pan lined with parchment paper
  • 1 Large mixing bowl for tossing cauliflower
  • 1 Small bowl for tahini sauce
  • 1 whisk for smoothing the sauce
  • 1 sheet Parchment paper optional but helpful for easy cleanup

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 2. Place the cauliflower florets in a large bowl and toss with Middle Eastern Infused Olive Oil Blend, extra-virgin olive oil, salt, black pepper, cumin, and smoked paprika until well coated.
  3. 3. Spread the cauliflower in a single layer on the prepared sheet pan.
  4. 4. Roast for 25 to 30 minutes, flipping once halfway through, until the florets are browned at the edges and tender in the center.
  5. 5. While the cauliflower roasts, whisk together the tahini, lemon juice, garlic, and warm water in a small bowl until smooth and creamy. Add more water a teaspoon at a time if needed.
  6. 6. Transfer the roasted cauliflower to a serving platter and drizzle with the tahini sauce.
  7. 7. Finish with chopped parsley and toasted sesame seeds, then serve warm.

Notes

For the best browning, roast the cauliflower on a hot pan with plenty of space. If you like a little extra color, broil for the last 1 to 2 minutes and watch closely. The tahini sauce should be thick enough to cling but loose enough to drizzle.

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