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Crispy Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4
  • Category: side dish, vegetarian main dish
  • Method: baked
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

The Crispy Cauliflower recipe can be roasted in the oven or air fryer. Served over garlicky tahini yogurt sauce with savory spices, pickled red onions and herbs, its a delicious side dish or hearty vegetarian main. 


Ingredients

Units

Tahini Yogurt Sauce

  • 3/4 cup plain Greek-style yogurt (or vegan yogurt)
  • 1/4 cup tahini paste (stirred)
  • 12 cloves garlic, finely minced
  • 3/41 teaspoon salt
  • 2 tablespoons fresh lemon juice

Pickled Onions  (you’ll need about ¼ cup) 


Instructions

  1. Preheat the oven to 425F (convection if possible) or use an Air fryer at 390F 
  2. Make the quick pickled onions and place them in the fridge.
  3. Cut the cauliflower into small florets, place in a large bowl and toss with the oil. Add the smoked paprika, cumin seeds, sesame seeds, granulated garlic powder, cayenne salt and pepper and toss to coat well. Add enough oil so that the spices stick. 
  4. Bake. Air fryer: toss the cauliflower every 5 minutes, until tender and crispy, roughly 12-15 minutes. (Oven: Place on a parchment-lined sheet pan in the oven and bake for 20-25 minutes; string halfway through until tender and crisp.)
  5. Yogurt Tahini Sauce. While this is baking, whisk together the yogurt tahini sauce ingredeints together in a medium bowl until smooth. Save the zest of the lemon for garnish. Adjust salt and lemon to taste.
  6. Assemble: Spread the yogurt tahini sauce on a large plate or platter. Pile the crispy cauliflower over the sauce. Garnish with pickled onions, parsley, lemon zest, chili flakes, or sumac. Sprinkle with pinenuts,  almonds, sliced piquant peppers, arugula, or sliced cherry tomatoes if you like.  

Notes

The pickled onions and Tahini  Yogurt Sauce can both be made ahead. Leftovers will keep up to 4 days in the fridge. 

Nutrition

  • Serving Size: ¼ of a cauliflower with ¼ of the sauce
  • Calories: 258
  • Sugar: 5.7 g
  • Sodium: 1233.3 mg
  • Fat: 18.7 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 15.9 g
  • Fiber: 4.4 g
  • Protein: 10.9 g
  • Cholesterol: 6.9 mg