Spicy Roasted Cauliflower with Tahini

Good news: roasted cauliflower does not have to be boring! This Spicy Roasted Cauliflower with Tahini develops a deep flavor, offers a beautiful hue from the spices, and brings a spicy kick from the jalapeño. The tahini-lemon drizzle mellows out the heat, while cilantro adds a pop of color. Try this delicious recipe while the weather is still cool enough to turn on your oven!

Why we love it

A recipe rarely prompts to keep the cauliflower leaves intact, so we are happy to see that this recipe includes them. Did you know that cauliflower leaves are edible, healthy and totally delicious? When roasted, the leafy part tastes almost like kale chips, while the stalk becomes buttery. Cauliflower leaves are a source of β-carotene, iron, copper, manganese and zinc – it’s a shame to let them go to waste!

As Nutrition Therapists or Natural Food Chefs, we are focused not only on the nutritional value of foods, but also on the sourcing, preparation and sustainability. Food waste causes serious environmental, economic and social problems. Globally, nearly one third of food produced for human consumption is lost or wasted. Along the food supply chain, private households represent the largest food-waste fraction – our daily food preparation habits are truly important! Interestingly, studies show that the feelings of guilt around food waste are mainly based on personal concerns such as financial loss, rather than on concerns about the environmental and social implications of food waste.

Reducing food waste

In our nutrition work, we can aim to reduce our own food waste and help our clients do the same. Wasting food is a complete loss of agricultural inputs, farmer resources, and our own money! Below are some of the underlying reasons for food waste in households and possible prevention measures (this list is an excerpt from a 2017 study on food waste). As holistic nutrition professionals, we are trained to help our clients achieve all the measures listed below!

Looking for a way to start reducing food waste? You can roast cauliflower with the leaves attached. Try out the delicious recipe below!

Spicy roasted cauliflower with tahini

Ingredients

• 1 head cauliflower (about 2 1⁄4 lbs.), leaves intact
• 1⁄3 cup olive oil, melted ghee or coconut oil
• 1 tsp. kosher salt
• 1 tsp. ground turmeric
• 1 tsp. sweet smoked paprika
• 3 cloves garlic, thinly sliced
• 1 jalapeño, stemmed, halved, seeded, and thinly sliced crosswise
• 1 lemon, halved
• 1⁄4 cup tahini
• Water, if needed
• Cilantro leaves, to garnish

Instructions

1. Heat the oven to 400°.
2. On a cutting board, quarter the cauliflower, and then cut into eighths, leaving the core intact.
3. In a small bowl, combine the oil, salt, turmeric, paprika, garlic, and jalapeño.
4. Arrange the cauliflower on a parchment lined baking sheet and brush with the oil/spice mixture.
5. Roast until tender at the core and lightly browned on the outside, about 35 minutes.
6. Heat the broiler and broil the cauliflower until lightly charred on the top, 1 to 2 minutes.
7. Remove the cauliflower from the broiler and transfer to a serving dish. Squeeze the lemon into the tahini and stir. If the mixture is too thick, add water and stir until desired consistency is achieved. Drizzle over the cauliflower.
8. Garnish the cauliflower with cilantro and serve while hot.

Serves 4-6

Recipe adapted from Eating Israel with Michael Solomonov

Want to learn how to create and prepare recipes like this?

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Daina Rasutis is a recent graduate of NTI’s Nutrition Therapist Master Program. She plans to use her certification to spark a craving for health through movement, sustainable living and, of course, nourishing food. Follow Daina’s cooking creations and lifestyle tips on Instagram: @tabletocrave