Cauliflower roast takes about 20 to 25 minutes and it’s done! I didn’t use any time to cook the noodles in this recipe because there were cooked the day before which cut the time down in half. By the time I had the cauliflower in the oven covered in my tahini on the spot creation which turned out so good I ate it with crackers after that. Honestly if you do make it you will want to have it on just about everything!
I am all about maximum taste and there is nothing left to chance with this cauliflower.
WHY YOU SHOULD MAKE THIS RECIPE
- Brings those taste buds to life
- Maximum flavor
- Extremely satisfying
- You will fall in love with cauliflower
If you give this recipe a try, do let me know how you like it. Leave a comment and rate it because that is important for me and everyone else who wants to perhaps make it?
And yes, please don’t forget to take a picture and tag @anosmickitchen on Instagram. I cannot tell how much I love receiving notes, and seeing what you are making.
MORE AMAZING BOWL RECIPES THAT YOU WILL LOVE
ROASTED CAULIFLOWER IN TAHINI BUDDHA BOWL
- 80 grams buckwheat noodles (or any noodles)
- 250 grams cauliflower
- Fresh mixed salad – lettuce, spinach & rocket
- Cherry tomatoes
- Fresh lemon
TAHINI SAUCE or DIP
- 1/2 cup tahini
- 2 tbsp sour cream
- 1 tbsp plain full cream yogurt
- 1 tsp turmeric spice
- 1/2 fresh lemon (juiced to make it thinner so use according to how thin you want it)
- salt & pepper to taste
- drizzle of olive oil
- Cut, clean and rinse your cauliflower. Cut the stems off leaving just the florets if not already done.
- Dry the cauliflower off with kitchen towel paper by letting it sit on kitchen towel or a cloth while you prepare the dressing.
- Mix together the tahini dressing ingredients and set aside.
- Place some baking (parchment paper) on an oven baking tray
- Prepare all the salad ingredients by rinsing, cleaning and cutting.
Toss a sprinkle of balsamic, olive oil, pink Himalayan salt & freshly cracked pepper.
- Cook the noodles until done.
- Get a large enough bowl for the cauliflower and if the cauliflower has not dripped dry then pat it dry with kitchen tissue paper or a kitchen cloth.
- Place all the cauliflower florets into the bowl. Sprinkle salt & pepper.
- Pour the tahini sauce over the cauliflower and using your clean hands give them a good turn over so that all and each floret is well coated.
- Toss the tahini coated cauliflower into the prepared baking sheet.
- Drizzle with olive oil just before baking.
- Bake on 200 for about 18 minutes or until golden brown.
- Serve with the mixed salad, noodles and fresh lemon.