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Roasted Cauliflower with a Tahini Glaze

At the moment, one of my favourite things is roasted cauliflower, so I decided to take a stab at making it, and making it with a nice glaze to add a lot of flavour to a vegetable that, otherwise, is considered to be a little bit bland. Make it, try it and let me know what you think!! It's pretty easy to make.

Yield: 4 servings (depending on the size of the cauliflower)


1 head Cauliflower, some of the core and bigger leaves removed

Salted Water Enough to cook the cauliflower

4 Tbsp Olive oil

To Taste Kosher salt

To Taste Fresh ground black pepper

For Glaze:

4 Tbsp Tahini

2 tsp Garlic, minced

1 1/2 Tbsp Honey

2 Tbsp Sambal Oelek (Spicy Sauce)

4 Tbsp Hot water (to adjust glaze's consistency)


  1. Turn the oven on, set to broil on high.

  2. In a large pot, bring salted water to a boil. The water should taste like the ocean when you are going to blanch vegetables. It should be a rapid boil, which means water has large and constant bubbles. And make sure the pot is large enough to fit the whole cauliflower, and there is enough water to submerge it in.

  3. When you add the cauliflower, the water will stop boiling. Once it starts boiling again, leave it in the water for one to two minutes.

  4. Remove cauliflower from the boiling water using a pair of tongs. Place on a baking sheet lined with parchment paper. Rub the cauliflower with the olive oil, season with salt and pepper and place in the oven.

  5. To make the glaze: in a bowl combine the tahini, garlic, honey, Sambal Oelek and hot water until runny but still coating the back of a spoon. So you might have to adjust the amount of hot water for this.

  6. Once the tops of the cauliflower start to brown, remove from the oven, brush all the glaze on it and place in the oven again until it starts to brown. Make sure it is still somewhat runny and do not over-brown.

  7. Top with pomegranate seeds and serve immediately.


  • Other toppings and garnishes could include: roasted pine-nuts, roasted and roughly chopped cashews, fresh roughly chopped herbs like parsley or cilantro or a combination of any of these.



Prep, cut and measure ingredients before you start cooking to ease the process.  Organization is key and lists are your friends.



Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.



Grate garlic and ginger with a microplane instead of mincing them with a knife.



"Clean as you go" so you are not overwhelmed when you are done.  Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.



Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.



Season in layers...  this means to add a little salt and pepper every time you add a new ingredient to the pot/pan.  This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.



Recipes are just guidelines.  Feel free replacing ingredients with similar ones you like.  And remember, time and temperatures may vary according to sizes of the food and your appliances.


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