Roasted Cauliflower w/ Tahini, Cumin, & Wine
This Moroccan-inspired Roasted Cauliflower consists of olive oil, honey, dry white wine (I used sauvignon blanc), cumin, coriander, and a dash of salt and pepper. You can easily mix and match your own favorite seasonings and spice blends to go with the particular dish that you're making. Today, I'm making Curry w/ Roasted Cauliflower, Tahini, & Tofu. Although roasted cauliflower is also a great side dish with a multitude of other uses.
Equipment
- Baking Sheet
- Stovetop
Ingredients
- 1 cauliflower chopped
- 1 tsp. olive oil
- 1 tbsp. tahini
- 1 tbsp. honey
- 1 tbsp. dry white wine (I used sauvignon blanc)
- dash cumin
- dash coriander
- dash salt
- dash pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Chop up the cauliflower and toss in all of the rest of the ingredients in a large bowl.
- 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.