Loading…
Whole roasted cauliflower with tahini sauce and northern Greek spices. A dish influenced by Thessaloniki's rich Ottoman-Greek culinary history.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
🥬 PRODUCE
•
1 large head cauliflower, whole
•
Juice of 1 lemon
•
🌿 SPICE RUB
•
2 tsp ground cumin
•
1 tsp smoked paprika
•
½ tsp ground coriander
•
½ tsp cinnamon
•
3 tbsp olive oil
•
Salt
•
Black pepper
•
🫙 TAHINI SAUCE
•
½ cup tahini
•
Juice of 2 lemons
•
1 garlic clove, grated
•
4–6 tbsp cold water
•
Salt
•
🌿 FINISH
•
Fresh parsley
•
Toasted pine nuts
•
Pomegranate seeds (optional)
Thessaloniki
Roasted Cauliflower with Tahini
Charred cauliflower with tahini and pomegranate.
Whole roasted cauliflower with tahini sauce and northern Greek spices. A dish influenced by Thessaloniki's rich Ottoman-Greek culinary history.
Ingredients
🥬 PRODUCE
— 1 large head cauliflower, whole
— Juice of 1 lemon
🌿 SPICE RUB
— 2 tsp ground cumin
— 1 tsp smoked paprika
— ½ tsp ground coriander
— ½ tsp cinnamon
— 3 tbsp olive oil
— Salt
— Black pepper
🫙 TAHINI SAUCE
— ½ cup tahini
— Juice of 2 lemons
— 1 garlic clove, grated
— 4–6 tbsp cold water
— Salt
🌿 FINISH
— Fresh parsley
— Toasted pine nuts
— Pomegranate seeds (optional)
Prep
🔥 OVEN
— Preheat oven to 425°F.
🔪 PREP FIRST
— Mix spice rub ingredients into a paste.
— Rub all over cauliflower — get into all the florets.
— Make tahini sauce: whisk tahini, lemon juice, garlic, and enough water to reach drizzling consistency.
— Season with salt.
Method
STEP 1 — ROAST
— Place cauliflower on a baking sheet.
— Roast at 425°F for 35–40 minutes.
— You're looking for:
— Deeply charred outer florets
— Completely tender throughout
— Knife slides through the stem with no resistance
STEP 2 — PLATE
— Transfer cauliflower to a serving plate.
— Drizzle tahini sauce generously over.
STEP 3 — FINISH
— Scatter:
— Fresh parsley
— Toasted pine nuts
— Pomegranate seeds if using
— Final drizzle of olive oil.
— Squeeze of lemon.
Chef's Note: Don't be afraid of char on the outer florets. Those dark, crispy edges are the best part — they carry all the spice.