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.

TanyaAuthorTanyaCategoryDifficultyIntermediate

 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

Yields4 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

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

Shares
Social media & sharing icons powered by UltimatelySocial