Vegan Cauliflower Tahini Bake
This cauliflower Tahini Bake recipe is the best vegetarian side dish to any meal. It will be your new go-to side dish for any occasion including Ramadan!
Ingredients
For the Cauliflower
- 1 large head cauliflower
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- ¾ teaspoon Aleppo pepper
- ½ teaspoon turmeric
- ½ teaspoon salt
- 3 tablespoons oil
For the Bell Pepper and Onion Mixture
- 3 tablespoons oil
- ½ large yellow onion finely diced
- 5 cloves garlic
- 1 bell pepper any color, finely diced
For the Sauce
- 1 cup tahini
- 2 cups warm water
- ¼ cup lemon juice
- 3 tablespoons yogurt (you can add vegan yogurt)
- 1 teaspoon salt
Instructions
To Roast the Cauliflower
- Mix the cauliflower with coriander powder, garlic powder, Aleppo pepper, turmeric, salt, and olive oil then air-fry at 400 flipping halfway for 15-20 mins. Or you can deep fry or roast in the oven. They should be fork tender.
For the Bell Pepper and Onion Mixture
- Heat the oil and add the onions and peppers and saute for 2 minutes, then add the minced garlic.
- Then, sauté for 5 minutes or until all soft and fragrant.
To Prepare the Tahini Sauce
- Mix tahini with warm water, lemon juice, yogurt, and salt together with a whisk.
- Once the vegetables are cooked and the cauliflower is cooked, layer them together in a baking dish and add the sauce on top.
- Bake at 425 for 15 minutes, uncovered.
- Top with toasted pine nuts, pomegranate seeds, and parsley.
Notes
- Bake the Cauliflower in a hot oven to get that crispy texture.
- It's essential to use a little or medium cauliflower since a large one will burn on the exterior while remaining undercooked on the inside.
- To maximize the flavor, use as much Tahini as possible.
- Depending on your preferences, you can add any extra spices or dry herbs you choose.
Tried this recipe?Let us know how it was!