Roasted Cauliflower With Olives, Currants, And Tahi

Name: Roasted Cauliflower With Olives, Currants, And Tahini Dressing From 'Vibrant Food' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower (about 3 pounds), trimmed and cut into florets; 3 tablespoons extra-virgin olive oil; Fine sea salt; 1/4 cup currants; 1/4 cup coarsely chopped kalamata olives; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup tahini; 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons extra-virgin olive oil; 1 small clove garlic, minced; 1/8 teaspoon fine sea salt; 2 tablespoons water, plus more as needed

Servings: persons

1 large cauliflower (about 3 pounds), trimmed and cut into florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1/4 cup currants
1/4 cup coarsely chopped kalamata olives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 small clove garlic, minced
1/8 teaspoon fine sea salt
2 tablespoons water, plus more as needed

1
Preheat the oven to 400u00b0F.
2
Toss the cauliflower florets with the olive oil and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 20 minutes, turning once, until the edges are brown and caramelized.
3
While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.
4
Toss the warm cauliflower with most of the dressing. Add the currants, olives, and parsley and toss to combine. Taste and add more dressing or salt, if desired.
5
Serve warm or at room temperature.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large cauliflower (about 3 pounds), trimmed and cut into florets, 3 tablespoons extra-virgin olive oil, Fine sea salt, 1/4 cup currants, and more.

Yes, Roasted Cauliflower With Olives, Currants, And Tahini Dressing From 'Vibrant Food' Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Cauliflower With Olives, Currants, And Tahini Dressing From 'Vibrant Food' Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions