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Spicy Jalapeño Cauliflower with a Coriander, Lime, and Tahini Dressing

This Middle Eastern-Mexican fusion inspired vegan recipe is the perfect appetizer, side dish, or snack to enjoy when you want to invite flavoursome goodness into your day. The flavours of this plant-based meal come together perfectly when roasted and lightly charred in the oven, however you may also also choose to enjoy this raw. The coriander, lime and tahini dressing can be enjoyed with this crispy, charred cauliflower or you can add it to salads, sandwiches, chips and dips. Remember to be creative in the kitchen and adjust the recipe to suit your preferences and available ingredients.


Serves: 4

Spicy Vegan Roasted Cauliflower

INGREDIENTS

Roasted Cauliflower

  • 1 large cauliflower head, chopped into florets

  • 3 Tablespoons (Tbs) tahini

  • 3 Tbs olive oil

  • 2 Tbs lemon juice

  • 2 Tbs jalapeño hot sauce (or sub any preferred spicy sauce)

  • 1 Tbs water

  • 2 tsp cornstarch

  • 1 teaspoon (tsp) maple syrup

  • 1 tsp salt

  • 3/4 tsp pepper

  • 2 cloves garlic, minced

Dressing

  • 3 cups coriander leaves, densely packed

  • 4 Tbs tahini

  • Juice of 1 lime (roughly 2-3 Tbs)

  • 2 Tbs olive oil

  • 1+1/2 Tbs jalapeño hot sauce (or sub any preferred spicy sauce)

  • 1 Tbs water (add more liquid if you would like a runnier consistency)

  • 1 tsp salt

  • 1 tsp garlic powder

Additional Garnishes

  • Fresh coriander leaves, chopped

  • Sliced red onion

  • Pomegranate




INSTRUCTIONS

  1. Add all dressing ingredients into a food processor or high speed blender. Blitz to achieve a creamy, uniform consistency. Add more water if you would like the sauce to be runnier. Transfer to a serving dish and store in the refrigerator until ready to serve.

  2. Preheat oven to 230°C. Line a baking tray with aluminium foil or baking paper.

  3. Cut cauliflower head into florets.

  4. In a mixing jar combine all cauliflower ingredients, less the cauliflower. Mix well until a uniform consistency is achieved.

  5. Place florets into a large mixing bowl, pour over dressing and stir to combine. Ensure all florets are evenly coated.

  6. Transfer cauliflower to preprepared baking tray, ensuring that the cauliflower is evenly spaced to allow for proper roasting.

  7. Roast for 30-45 minutes, or until the florets are fragrant and lightly charred.

  8. Serve while hot, drizzle with dressing and enjoy with any additional condiments of your liking.

NOTES:

This dish is best served straight out of the oven. Prepare dressing and any condiments in advance so that you can enjoy the cauliflower when it is sizzling and steaming.


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