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Roasted Cauliflower with Green Tahini and Quick Pickles Recipe


This is a yummy dish with roasted cauliflower. It has a green sauce made from sesame seeds and herbs. We also add crunchy pickled veggies. It's fun to make and eat!


1 medium Cauliflower
1.5 Tbsp Za'atar
150 g Cucumbers
1 Yellow Onion
1.5 Tbsp Honey
250 ml Apple Cider Vinegar
1 can (400 g) Chickpeas
2 cloves Garlic
1.5 Tbsp Tahini
1 bunch Fresh Parsley
1 bunch Fresh Cilantro
1 Lime
1 Tbsp Pickled Jalapeños
Salt to taste
3 Tbsp Olive Oil


Preheat your oven to 220°C (425°F).
Cut the cauliflower into florets and place them in a large bowl. Toss with 2 Tbsp olive oil, 1 tsp salt, and the za'atar until well coated. Spread the cauliflower on a baking sheet and roast for 30 minutes, or until golden and tender.
While the cauliflower is roasting, thinly slice the cucumbers and yellow onion and place them in a bowl. Warm the apple cider vinegar in a saucepan with the honey until it simmers. Pour over the cucumbers and onions and let them pickle for at least 15 minutes.
For the green tahini sauce, drain the chickpeas and add them to a food processor with the garlic, juice of the lime, tahini, a handful of parsley, a handful of cilantro, and 1 Tbsp olive oil. Blend until smooth, adding cold water if necessary to reach a creamy consistency. Season with salt to taste.
To serve, spread the green tahini sauce on a platter. Arrange the roasted cauliflower on top and garnish with the quick pickles and pickled jalapeños. Drizzle with the remaining olive oil if desired.

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