This is a recipe I have been meaning to share with you for a while and I am so happy to finally getting it done! The past few weeks have been challenging health wise, so I haven’t been spending as much time working on the blog… It’s not due to a lack of desire but to a complete lack of energy. I however do believe I owe you a post this week, so here it is. 😉
Now, about the recipe. I simply love tahini and often use it instead of oil to roast my vegetables, like in a recipe I posted last year: Tahini Roasted Squash (you can click HERE to see it).
This time, I added another of my favorite ingredients: maple syrup. Well, I DO live in Canada, so it’s pretty much part of the deal. Seriously, it’s such a good and versatile sugar, which is much healthier than most.
Let’s not forget curry powder. After all, I am also British, where Indian food is very popular and amazing… So it’s also a staple in our house.
Lastly, cauliflower. The vegetable my husband doesn’t like in its normal form. He’s OK with it in soups or sauces but that’s about it. As I LOVE it, I always try to find new ways to prepare it so that we can both enjoy it together. This is basically what this recipe is about.
Enjoy and feel free to share, comment, pin and… Eat!
Tahini Maple Roasted Cauliflower
- 1 medium cauliflower
- 1/2 cup tahini
- 1/2 cup warm water
- 1/4 cup maple syrup
- 1/2 tsp curry powder
- 2 cloves garlic crushed
- 1/2 tsp salt
- Parsley for garnish optional
Preheat oven at 365 degrees F, line a baking sheet with parchment paper
Wash the cauliflower, trim the stem and place it on the baking sheet
Whisk together the tahini, warm water, maple syrup, garlic, curry powder and salt
Brush 1/2 the mixture on the cauliflower, ensuring it is all covered
Place in the oven and cook for 45-50 minutes, until tender
Remove from oven, sprinkle parsley on top if using, slice in thick wedges and serve with the remaining of the tahini mixture. (You can either serve the remaining mixture cold or warm)