Here's a quick 101 on how to successfully roast your vegetables in the oven! I'm suggesting shawarma spices to enhance the cauliflower and potatoes, but you could go Greek (dried oregano, garlic powder) or Spanish (smoked paprika, saffron, garlic) - the method stays the same but you can go rogue with the seasoning! Enjoy!
Servings: 4-6 as a side dish
Preparation: 10 minutes
Cooking time: 25 minutes
Ingredients :
- 1 cauliflower, cut into large florets
- 300 g baby or ratte potatoes, cut in half
- 2 tbsp shawarma spices
- ¼ cup olive oil
- Salt and pepper from the mill
- 1 tbsp fennel seeds
- 3 garlic cloves, thinly sliced
- Flat-leaf parsley, to serve
- Lemon zest, to serve
- Salt and pepper
Tahini sauce:
- ½ cup tahini
- 3 tbsp water
- Zest and juice of one lemon
- ½ cup finely chopped flat-leaf parsley
- Salt and pepper
Preparation :
- Preheat oven to 425°F (180°C). Add vegetables to a large baking sheet lined with parchment paper. If the vegetables are not spaced far enough apart, use two baking sheets. Add shawarma spices, olive oil, and a little salt and pepper. Mix well and spread evenly across the baking sheet. Bake for 12 minutes.
- Meanwhile, prepare the sauce by adding the tahini and water to a bowl. Whisk vigorously with a whisk and add the lemon juice and zest. Mix again and adjust the texture with water if necessary. Stir in the flat-leaf parsley, salt, and pepper. Mix and set aside.
- After 12 minutes, turn the vegetables over and add the garlic and fennel seeds. Return to the oven for about 10 minutes until caramelized.
- Serve immediately with the sauce. SO good.