Cumin-Roasted Carrot & Cauliflower with Green Tahini Recipe

Introduction

This Cumin-Roasted Carrot & Cauliflower with Green Tahini is a flavorful and vibrant vegetable dish perfect for any meal. The warm spices and creamy sauce create a delightful balance that’s both healthy and satisfying.

Ingredients

• 4 large carrots, peeled and cut into sticks
• 1 medium cauliflower, broken into florets
• 2 teaspoons ground cumin
• 1/4 cup tahini
• 1/4 cup fresh herbs (such as parsley and cilantro), chopped
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the carrot sticks and cauliflower florets with olive oil, ground cumin, salt, and pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
3. Step 3: Meanwhile, prepare the green tahini sauce by blending tahini, chopped fresh herbs, lemon juice, minced garlic, a pinch of salt, and enough water to reach a smooth, drizzling consistency.
4. Step 4: Once the vegetables are roasted, transfer them to a serving dish and drizzle generously with the green tahini sauce before serving.

Tips & Variations

• For extra flavor, toast the cumin seeds before grinding to enhance their aroma.
• Add a pinch of cayenne pepper to the roasting vegetables for a subtle heat.
• Use different fresh herbs like dill or mint in the green tahini for a unique taste.
• Serve this dish warm or at room temperature as a side or light main course.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. The green tahini sauce may thicken after refrigeration; stir in a little water or lemon juice to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables with this recipe?

Yes, vegetables like broccoli, sweet potatoes, or bell peppers work well with these flavors and roasting method.

Is the green tahini sauce dairy-free?

Yes, tahini is made from sesame seeds and the sauce is naturally dairy-free and vegan-friendly.

Cumin-Roasted Carrot & Cauliflower with Green Tahini Recipe

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★★★★★

4.8 from 149 reviews

A vibrant and flavorful side dish featuring cumin-roasted carrots and cauliflower, perfectly complemented by a creamy green tahini sauce. This recipe combines earthy spices and roasted vegetables for a healthy and delicious meal addition.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 large carrots, peeled and cut into sticks
• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Green Tahini Sauce

• 1/3 cup tahini
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 2–4 tablespoons water (to thin)
• Salt to taste

Instructions

1. Prepare Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the carrot sticks and cauliflower florets with olive oil, ground cumin, salt, and pepper ensuring they are evenly coated.
2. Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.
3. Make Green Tahini Sauce: While the vegetables roast, combine tahini, fresh parsley, cilantro, minced garlic, lemon juice, and salt in a blender or food processor. Blend while gradually adding water until the sauce is smooth and creamy.
4. Serve: Once vegetables are roasted, transfer them to a serving dish and drizzle generously with the green tahini sauce. Serve warm or at room temperature.

Notes

• You can adjust the cumin quantity to your taste for a spicier or milder flavor.
• If you prefer a thinner tahini sauce, add more water a little at a time.
• This dish pairs well with grilled meats or can be served as a flavorful vegetarian main.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: cumin roasted carrots, cauliflower recipe, green tahini sauce, roasted vegetables, vegetarian side dish, Middle Eastern vegetables