Roasted Carrots & Cauliflower w/ Tahini, Honey, & Wine
This Tahini Roasted Cauliflower & Carrots recipe consists of tahini, honey, white wine, smoked paprika, cumin, coriander, allspice, and cloves. All drizzled in olive oil and baked until deliciously tender. It's maybe the best dish that I made all holiday season.
Equipment
- Bowl
- Baking Sheet
- Oven
Ingredients
- 1 cauliflower chopped
- 6 carrots whole
- 1/2 c. olive oil
- 2 tbsp. tahini
- 1 tbsp. honey
- 1 tbsp. dry white wine (I used sauvignon blanc) or white wine vinegar
- dash smoked paprika
- dash cumin
- dash coriander
- dash allspice
- dash cloves
- dash salt
- dash pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Chop the cauliflower up into more reasonable sizes. I cut mine into about 1-inch chunks. Although you can make them any size you please. I roasted the carrots alongside these whole, so larger chunks of cauliflower will do just fine. If you want smaller pieces, though, consider also chopping up the carrots or roasting them separately, so that the cauliflower doesn't burn while the carrots are still softening!
- Mix together the olive oil, tahini, honey, wine, smoked paprika, cumin, coriander, allsprice, cloves, salt, and pepper and then toss in the cauliflower and carrots (all of the ingredients).
- Arrange evenly across a baking sheet. It's fine if the produce is touching, just make sure that they're all touching the baking sheet and not stacked on top of one another!
- Place in the oven and roast for 20-25 minutes, or until golden brown. Make sure to stir about halfway through to keep the bottoms from burning and sticking to the pan.
Tips, Tricks, & Notes
- I like to add wine in for a little bit of sweetness and acidity. This is entirely optional, though! Too much wine, or burnt wine, can also impart an unpleasantly bitter aftertaste. It can also dry out the produce/ So, just make sure not to add in too much! Or, at least, to add in more olive oil than wine.