The best cauliflower head to buy–my dad taught me– is one without bruises. It must be heavy for its size, and has a nice cream color all around. Farmer’s market excursions with my dad typically included a quick lesson or two on selecting quality produce. For that, I’m grateful. Dad and I typically filled up our grocery basket with fresh herbs and our frequently consumed produce like tomatoes, eggplant, zucchini, and cauliflower. Come to think of it, my grocery basket hasn’t changed much since. On my last shopping trip, for example, I bought, not one but two cauliflower heads. And as I made the purchase, my mind was focused on roasted cauliflower. By the time I arrived home, the idea had developed into this recipe for roasted cauliflower tahini dip.
Tahini is basically a paste made from ground sesame seeds; mild but rich which is what makes it a great candidate for dips like hummus. You have seen tahini sauce here on the blog also as an accompaniment to grilled chicken kabobs or my previous kofta recipe.
Today’s recipe capitalizes on the creamy qualities of the cauliflower and tahini both. The flavoring in this roasted cauliflower tahini dip comes from the bitter, peppery turmeric (which has many health benefits, by the way); deep smoked paprika; spicy cayenne and other Middle Eastern spices. But honestly, the whole point of the dish remains in roasting the cauliflower until tender and caramelized until that subtle sweetness comes through. This is one of my favorite roasted cauliflower recipes! Enjoy
Here is the recipe for roasted cauliflower tahini dip, be sure to scroll down for the step-by-step tutorial and similar appetizers!
Here is the step-by-step tutorial for this roasted cauliflower tahini dip:
Preheat the oven to 450 degrees F. 5 from 5 reviews Place the cauliflower florets on a large, lightly oiled baking sheet. In a small bowl, mix the spices. Toss the cauliflower with the spices and the olive oil until well-coated. If needed, add more olive oil, and toss again. Be sure to spread the cauliflower on the baking sheet in one layer. Roast in the 450 degrees F heated oven for 45 minutes; turn the florets over midway through roasting. When the cauliflower is tender and nicely browned in some parts, remove from the from the oven and let cool briefly. Place about 2/3 of the roasted cauliflower in the bowl of a food processor (you will use the rest later). Add the garlic, yogurt, lime juice, tahini paste and a pinch more seasoned salt. Blend until smooth. Test and season accordingly. If the dip is too thick, add very little water and blend again until you achieve desired consistency (I like this dip more chunky)
Transfer the roasted cauliflower tahini dip into a serving bowl and drizzle a generous amount of olive oil on top. Add with the remaining roasted cauliflower and the fresh parsley. Cover and refrigerate the dip. Remove from the fridge about 10 minutes or so before serving. Serve with pita bread or chips.
Similar dips and appetizers you may like: Roasted Red Pepper Hummus Baba Ganoush Feta Cheese Dip This recipe is part of Food Network’s sensational sides series. See other sensational sides by participating bloggers below: The Lemon Bowl: Honey Chipotle Mashed Sweet Potatoes Creative Culinary: Roasted Carrot and Leek Mash Devour: 6 Twists on Mashed Potatoes That’ll Have You Dancing in the Kitchen The Mom 100: Mashed Yukon and Sweet Potatoes with Sauteed Leeks Swing Eats: Mashed Turnips with Celery Root Taste with the Eyes: Fun Little Baked Potato Shooters FN Dish: 6 Recipes That Prove Smashed Is the New Mashed
