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Roasted cauliflower with tahini yogurt dressing

Roasted Cauliflower with Tahini Yogurt Dressing

When the interwebs is involved, recipe inspiration can come from the most unexpected sources. In this case, LinkedIn (of all places).

I didn’t think much of the dish when I first read about it (and regrettably did not note the name of it, which starts with an “m” (ever so helpful since so few dishes begin with “m”), but as the days wore on, I found myself thinking more and more about the tahini yogurt dressing. Soon, an obsession was born.

(BTW, it’s laughably impossible to search for a random word like “tahini” on LinkedIn and expect a relevant result. Apparently, many, many people and companies are named “Tahini.” Just so you know.).

It did not, however, take long to find the perfect substitute recipe from our foodie world.

Yotam Ottolenghi to the rescue!

roasted cauliflower with tahini yogurt dressing
Roasted Cauliflower with Tahini Yogurt Dressing

Ottolenghi’s version fries the cauliflower, which sounds perfectly wonderful except that “heart healthy” is the mantra around Casa SoupAddict these days: I roasted the cauliflower until sweet and nutty. Olive oil is good, but olive oil measured in drizzles versus cups is better. Regardless, I’ll stand by roasting as one of the best methods to coax unbelievable deliciousness from cauliflower, ever.

Also, his recipe calls for pomegranate molasses. Both times I’ve made this, I’ve forgotten to buy pomegranate juice, even though I walk right by it on the way to the yogurt display. It’s true: I have the grocery-shopping attention span of a fruit fly. (Pomegranate molasses is probably non-existent in Cincinnati, but is quite easy to DIY: simmer pomegranate juice, a little sugar and some lemon juice until reduced and thick and syrupy.)

I still don’t know what the “m” stands for, but, knowing the twisty interwebs, I’ll come across it sooner or later.

Karen xo

roasted cauliflower with tahini yogurt dressing

adapted from Yotam Ottolenghi

1 small head cauliflower, cut into small florets
extra virgin olive oil, for drizzling
2 tablespoons tahini
1/4 cup yogurt
1 tablespoon lemon juice
1 garlic clove, minced
2 scallions, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 teaspoon fresh mint leaves, chopped
salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F.

2. On a parchment or silpat lined baking sheet, spread out the cauliflower florets in a single layer. Roast in the oven for about 20 minutes, or until they begin to brown. Remove from the oven and allow to cool to room temperature.

3. Meanwhile, add the tahini, yogurt and lemon juice to a medium bowl. Have a cup of water handy. Begin stirring the ingredients together with a spoon. It will quickly stiffen up, almost like a heavy batter. Begin adding dribbles of water into the mixture, working it in well with each addition, until the dressing lightens up (it should be easily spoonable/pourable). Stir in the garlic, scallions, parsley and mint. Taste, and add salt and pepper to suit.

4. When the cauliflower has cooled, empty the pan into the bowl of dressing and stir gently, bringing the sauce up from the bottom of the bowl to mix with the florets. Serve immediately

Prep Time: 20 minutes       Cook time: 20 minutes       Yield: 3-4 servings as a side dish
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Saturday 18th of September 2021

Fabulous recipe, I couldn't stop eating day had it at room temperature, just as good. Didn't miss the pomegranate molasses.. Thanks!

Rocky Mountain Woman

Wednesday 13th of June 2012

I actually just bought some pomegranate molasses to play with!

perfect timing!!


Tuesday 12th of June 2012

Tossing in a handful or two of pomegranate seeds is also noteworthy. And the "m" could be for "mmmmm."

Sprigs of Rosemary

Tuesday 12th of June 2012

I roasted cauliflower just last night . . . would that I would have been psychic enough to know this would be coming my way today. Is it okay to have roasted cauliflower two days in a row?


Tuesday 12th of June 2012

Guilty of making my own pomegranate molasses (so good drizzled over roasted cauliflower and seitan) - but it seems to take FOREVER to boil down thick enough.

The tahini dressing sounds amazing & I am in love with that fork... Totally would never have thought of LinkedIn as a recipe source - especially since all my "buddies" are mostly transportation company sales people...


Wednesday 13th of June 2012

I belong to several food industry groups on LinkedIn, and once in a while, conversations will side-step into recipes. Unfortunately, keyword searches yield only companies and people, and the post is far too old to just scroll through the groups' feeds (which unfortunately includes a considerable amount of spam in the groups whose owners do not moderate posts).

That fork is the last purchase I made at Cost Plus World Market before it abandoned our city. I still miss it.