I’m always looking for new ways to expand my love for cauliflower. One of my absolute favourite ways to eat it, is roasted with lemony tahini sauce. I also eat cauliflower as a rice replacement, in salads, pasta, stews and of course maqloubi.

Recently I was inspired to create yet another fabulous cauliflower dish, that is not only super nutritious but delicious. This pasta dish combines golden crispy roasted cauliflower, garlic and kale, tossed in a creamy tahini sauce. I also love to add toasted nuts and sweet pomegranate seeds. This dish comes together quickly and is a crowd pleaser for sure. Simple, original, and perfect for these Autumn months.

INFORMATION

CategoryDifficultyIntermediateYields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS

 1 kg Cauliflower (medium sized head broken into small florets)
 6 Garlic cloves (skin-on)
 4 tbsp Olive oil
 340 g Quinoa or whole wheat Pasta
 2 cups Kale (chopped)
  cup Pomogrante
  cup toasted Pine Nuts
 2 pinches red Pepper flakes (crushed)
 Salt and Pepper
For Tahini Sauce
 ¼ cup Tahini
 ¼ cup Water
 3 tbsp Fresh Lemon juice
 1 large Garlic clove (minced)
 ¼ tsp Sea Salt (fine)
 1 pinch Cayenne Pepper (optional)

INSTRUCTIONS

1

Prepare the lemon tahini sauce by combining all the ingredients in a small food processor. Taste for seasonings and adjust as needed. You can always add a bit more tahini if the mixture is too thin or more water if the mixture is too thick.

2

Preheat the oven to 425F. On a sheet pan toss the cauliflower and garlic with the 3 tbsp olive oil and sprinkle with salt, pepper and crushed red pepper flakes.

3

Bake in the oven until the cauliflower is brown all over, about 30 minutes. Toss halfway through cooking. When cool enough to handle peel the garlic cloves.

4

Wash and chop kale, massage lightly with 1 tbsp olive oil.

5

Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente. Drain the pasta, reserving about 1/4 cup of the cooking liquid.

7

In a large bowl toss the pasta with the cauliflower, garlic and kale. Drizzle with the tahini sauce and toss until everything is evenly coated.

8

Garnish with toasted pine nuts and pomegranate seeds.

Ingredients

 1 kg Cauliflower (medium sized head broken into small florets)
 6 Garlic cloves (skin-on)
 4 tbsp Olive oil
 340 g Quinoa or whole wheat Pasta
 2 cups Kale (chopped)
  cup Pomogrante
  cup toasted Pine Nuts
 2 pinches red Pepper flakes (crushed)
 Salt and Pepper
For Tahini Sauce
 ¼ cup Tahini
 ¼ cup Water
 3 tbsp Fresh Lemon juice
 1 large Garlic clove (minced)
 ¼ tsp Sea Salt (fine)
 1 pinch Cayenne Pepper (optional)

Directions

1

Prepare the lemon tahini sauce by combining all the ingredients in a small food processor. Taste for seasonings and adjust as needed. You can always add a bit more tahini if the mixture is too thin or more water if the mixture is too thick.

2

Preheat the oven to 425F. On a sheet pan toss the cauliflower and garlic with the 3 tbsp olive oil and sprinkle with salt, pepper and crushed red pepper flakes.

3

Bake in the oven until the cauliflower is brown all over, about 30 minutes. Toss halfway through cooking. When cool enough to handle peel the garlic cloves.

4

Wash and chop kale, massage lightly with 1 tbsp olive oil.

5

Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente. Drain the pasta, reserving about 1/4 cup of the cooking liquid.

7

In a large bowl toss the pasta with the cauliflower, garlic and kale. Drizzle with the tahini sauce and toss until everything is evenly coated.

8

Garnish with toasted pine nuts and pomegranate seeds.

Roasted Cauliflower Pasta with Creamy Tahini Sauce