Ingredients
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2 large heads cauliflower (about 2½ pounds), trimmed and cut into bite-size florets
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about 1/4 cup extra-virgin olive oil, plus more as needed
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2.5 teaspoons ground cumin
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2.5 teaspoons sweet paprika
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2 teaspoons ground coriander
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1/2 teaspoon ground turmeric
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salt and ground pepper, pinch each time plus more to taste
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few pinches of ground cayenne
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2 large red onions, cut into ¼-inch wedges
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tahini
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2 tablespoons fresh lemon juice, plus more to taste
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1 to 4 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
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2 large garlic cloves, finely grated, passed through a press or minced
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1/2 teaspoon salt
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2/3 cup tahini
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⅓- 2/3 cup water, plus more as needed
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optional sides
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1/2 cup coarsely chopped parsley, plus more for serving
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Chopped tomato, cucumber and olives
Directions
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1
Done
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Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. |
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2
Done
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In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. |
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3
Done
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Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet. |
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4
Done
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Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil. |
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5
Done
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tahini dressingWhisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. |
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6
Done
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Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste spicy with a creamy consistency. |
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7
Done
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Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that’s easier for you.) |
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8
Done
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Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives. |
