Caramelized Cilantro Tahini Cauliflower

I’ve got a thing for cauliflower. There’s something about crispy roasted cauliflower that just always sounds so damn good. And, it wasn’t enough that I have recipes for a copy cat true food kitchen charred cauliflower, cauliflower piccata and a cheesy creamy cauliflower rice with bacon on my blog already.

Now, new to the line-up is a recipe for caramelized cilantro tahini cauliflower.

The slowly caramelized onions, creamy garlic-cilantro tahini sauce and perfectly crisp cauliflower live in perfect harmony in this recipe.

Ingredients:

  • 1 head of cauliflower

  • 1 onion

  • 2 garlic cloves, minced

  • 2 tbsp fresh cilantro, chopped

  • 1 tbsp tahini

  • 1 tbsp olive oil

  • 1/4 pine nuts

  • Salt and pepper

Instructions:

Prep by chopping the cauliflower into medium-sized pieces and set aside. Next, chop the onion into long, thin pieces and add to a heated pan with avocado oil and turn the heat to the low. Let those onions caramelize for about 30 minutes and gently move them around every 5-10 minutes. Now, get back over to the cauliflower and spray with avocado oil and season with salt and pepper. Throw them in the air fryer at 400 degrees for 15 minutes. If you are using an oven, I’d suggest baking them at 425 degrees for 40 minutes, tossing halfway. Now for the sauce, you’ll want to add the minced garlic, cilantro, tahini and olive oil to a food processor and pulse. Slowly add in warm water until you get the desired consistency. Keep the sauce at room temp until you are ready to serve. After the onions are perfectly caramelized and the cauliflower is perfectly crispy, toss the two together in a bowl, and set aside. Your last step will be adding the pine nuts to the same pan you caramelized the onions, putting the pan on the stove at low heat and tossing until they evenly brown up. Finish plating by drizzling the garlic-cilantro-tahini sauce over top the cauliflower and onion and sprinkling with the pine nuts.

I highly recommend serving with some roasted chicken thighs and reserving some of the sauce for the chicken.

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