Curry Roasted Cauliflower with Raisins and Lemon-Tahini Sauce
Curry-spiced roasted cauliflower is combined with juicy raisins, bright lemon-tahini sauce, and fresh cilantro for this elevated (but simple) vegetable side dish.
2teaspoonswateror more as needed to thin out the sauce
pinchof salt
For Serving:
¼cupraisins
¼cupchopped cilantro leaves
Instructions
Preheat the oven to 425ºF. Line a half sheet pan (or larger) with parchment paper. (If using stainless steel baking sheets, parchment isn't necessary!)
Prepare the cauliflower by breaking apart the cauliflower florets and cutting the tender part of the stem into bite-sized pieces. I like smaller pieces here so they get crispier in the oven. Toss with 1-2 Tablespoons of cooking oil of choice. Then sprinkle on the curry powder, cayenne, salt, and pepper and toss to coat. Spread out onto the sheet pan in an even layer. If the pan is crowded, you'll get better results by splitting it into two pans (so they roast and caramelize instead of steaming), but you do you!
Roast on 425ºF for about 45 minutes, stirring and flipping part way through.
To make the sauce: add the tahini and lemon juice to a small bowl. Stir until it thickens and becomes a paste. Add water, 1-3 teaspoons in total, until it thins out again to your desired consistency. Season with a pinch of salt. Taste and alter to your preference.
To serve: let the cauliflower cool for a few minutes so it isn't letting off copious amounts of steam. Place the cooked cauliflower in a large bowl, then toss with most of the sauce, raisins, and chopped cilantro. Reserve a little of each for sprinkling and drizzling over the top. Serve!