Roasted Cauliflower and Potatoes with Tahini Sauce
Delicious roasted cauliflower and spiced potatoes with shawarma seasoning, served with a creamy lemony tahini sauce. A flavorful, simple, and nourishing vegan side dish.
Roasting Vegetables 101
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Healthy and nourishing: High in fiber, good fats, and antioxidants, making it a well-rounded and balanced side dish.
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100% vegan and free from common allergens: Suitable for many diets (gluten-free, egg-free, dairy-free, peanut-free, nut-free).
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Easy and quick to prepare: A simple one-pan recipe, perfect for those nights when you want a healthy meal without spending hours in the kitchen.
Why make this recipe?
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Healthy and nourishing: High in fiber, good fats, and antioxidants, making it a well-rounded and balanced side dish.
-
100% vegan and free from common allergens: Suitable for many diets (gluten-free, egg-free, dairy-free, peanut-free, nut-free).
-
Easy and quick to prepare: A simple one-pan recipe, perfect for those nights when you want a healthy side without spending hours in the kitchen.
Preheat the oven to 425°F (220°C). Spread the vegetables on a large baking sheet lined with parchment paper. If they don’t fit, use two sheets. Add the shawarma spices, olive oil, a pinch of salt, and pepper. Toss well to coat and spread evenly. Roast for 12 minutes.
Meanwhile, prepare the sauce by whisking together the tahini and water in a bowl. Add the lemon juice and zest, whisk again, and adjust the consistency with more water if needed. Stir in the parsley, salt, and pepper. Set aside.
After 12 minutes, flip the vegetables and add the garlic and fennel seeds. Roast for about 10 more minutes until caramelized.
Serve immediately with the tahini sauce. SO good.
Bon appetit and enjoy!
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