Cumin-Roasted Carrot & Cauliflower with Green Tahini Recipe

Introduction

This Cumin-Roasted Carrot & Cauliflower with Green Tahini is a vibrant and flavorful vegetable dish that brings warmth with aromatic spices and a creamy, herbaceous sauce. It’s a simple yet impressive side that pairs well with a variety of main courses or can be enjoyed on its own.

Ingredients

• 4 large carrots, peeled and cut into sticks
• 1 medium head of cauliflower, cut into florets
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ¼ cup tahini
• 1 cup fresh herbs (such as parsley, cilantro, and mint), chopped
• 2 tablespoons lemon juice
• 2–3 tablespoons water, to thin the tahini sauce
• 1 garlic clove, minced (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the carrot sticks and cauliflower florets with olive oil, ground cumin, salt, and pepper until evenly coated.
2. Step 2: Spread the vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
3. Step 3: While the vegetables roast, prepare the green tahini by blending tahini, fresh herbs, lemon juice, garlic (if using), and water in a food processor or blender until smooth and creamy. Adjust water for desired consistency and season with salt as needed.
4. Step 4: Once the vegetables are roasted, transfer them to a serving platter and drizzle generously with the green tahini sauce. Serve warm or at room temperature.

Tips & Variations

• Use a mix of fresh herbs like parsley, cilantro, and mint to make the green tahini sauce bright and flavorful.
• For extra depth, add a pinch of smoked paprika or chili flakes when roasting the vegetables.
• If tahini is not available, you can substitute with plain Greek yogurt mixed with herbs.
• Roast other root vegetables like sweet potatoes or parsnips alongside the carrots and cauliflower for variety.

Storage

Store leftover roasted vegetables and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the oven or microwave before drizzling with sauce. The tahini sauce is best served fresh but can be stirred again before use if it thickens in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is naturally vegan, as it uses plant-based ingredients like vegetables, tahini, and herbs.

How do I prevent the tahini sauce from becoming bitter?

Use fresh tahini and avoid overheating it. Adding lemon juice and thinning it with water or lemon juice helps balance the flavors and keep it smooth.

Cumin-Roasted Carrot & Cauliflower with Green Tahini Recipe

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★★★★★

4.5 from 99 reviews

This vibrant Cumin-Roasted Carrot & Cauliflower with Green Tahini is a wholesome, flavorful dish featuring tender roasted vegetables infused with warm cumin spices, topped with a creamy, herbaceous green tahini sauce. Perfect as a side or light meal, it combines earthy roasted notes with a fresh, nutty finish.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 large carrots, peeled and cut into sticks
• 1 medium head cauliflower, cut into florets

Spices & Seasoning

• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Green Tahini Sauce

• 1/2 cup tahini
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1 small garlic clove, minced
• Juice of 1 lemon
• 1/4 cup water (adjust for desired consistency)
• Salt, to taste

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables: In a large bowl, toss the carrots and cauliflower florets with olive oil, ground cumin, salt, and freshly ground black pepper until evenly coated.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or foil. Roast for 25-30 minutes, flipping halfway through, until vegetables are tender and slightly caramelized.
4. Make the Green Tahini Sauce: While the vegetables roast, combine the tahini, parsley, cilantro, minced garlic, lemon juice, and salt in a food processor or blender. Slowly add water until the sauce reaches a smooth, pourable consistency.
5. Serve: Drizzle the warm, cumin-roasted carrots and cauliflower with the green tahini sauce. Serve immediately as a side dish or light vegetarian meal.

Notes

• You can substitute fresh herbs in the tahini sauce with spinach or kale for a different green flavor.
• Adjust the water in the tahini sauce to achieve your preferred thickness.
• For added crunch, sprinkle toasted sesame seeds over the final dish.
• This dish pairs well with warm pita bread or as a topping for grain bowls.

Keywords: cumin, roasted vegetables, carrot, cauliflower, tahini, green tahini, Middle Eastern, side dish, vegetarian