It was a balmy evening, the light breeze fluttered through apple green and mustard colored chiffon hung over the table. Below, our guests enjoyed each other’s company while sipping bracingly sweet Moroccan mint tea and eating deliciously spiced food by flickering candlelight as the last traces of light disappeared from the sky. Our Moroccan Tagine dinner was one for the books!
By and large, the ultimate crowd pleaser was hands down our Roasted Tahini Cauliflower with Spiced Green Sauce, golden raisins, and toasted almonds. As promised to our guests, the recipe for these tasty morsels is below!
ROASTED TAHINI CAULIFLOWER
½ CUP TAHINI
1 TEASPOON GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE, DIVIDED
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE IF DESIRED
2 GARLIC CLOVES, GRATED
1½ TEASPOONS KOSHER SALT
1 TEASPOON SMOKED PAPRIKA
1 LARGE HEAD CAULIFLOWER (ABOUT 2½ POUNDS), CUT INTO 1½- TO 2-INCH FLORETS
TOASTED SLICED ALMONDS
- Heat the oven to 500ºF with a rack in lowest position. Line a rimmed baking sheet with foil and set on the rack to heat. In a large bowl, whisk together the tahini, lemon zest, 1 tablespoon lemon juice, the oil, garlic, salt, and paprika. Add the cauliflower and toss, massaging the dressing into the florets.
- Working quickly, remove the baking sheet from the oven and spread the cauliflower on it in an even layer, scraping any remaining tahini onto the pan. Reserve the bowl. Roast until well browned in spots and just tender, 15 to 18 minutes, stirring and turning the florets and rotating the pan halfway through. Transfer the roasted florets to the reserved bowl. Add the remaining lemon juice and toss.
- Top with Spiced Green Sauce (recipe below), and sprinkle with as many golden raisins and toasted sliced almonds as desired!