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Roasted Cauliflower with Green Tahini and Quick Pickles Recipe

Stashcook

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!

Ingredients

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

Method

1
Preheat your oven to 220°C (425°F).
2
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.
3
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.
4
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.
5
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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