Gina’s Roasted Cauliflower with Tahini & Skhug

This vegan roasted cauliflower is packed with bold Middle Eastern flavors! It’s delicious, healthy, and super easy to make — perfect for a weeknight dinner or a standout side dish.

I still remember when Gina made this roasted cauliflower, paired with bright, slightly spicy skhug and rich, creamy tahini. It was so good we couldn’t stop raving about it. It’s one of those dishes you fall in love with from the very first bite — comforting, vibrant, and downright irresistible.

This recipe is a twist on one Gina got from her friend Gen — a former NYC pastry chef and now a senior editor at Serious Eats. I’m not sure where the original recipe came from, so I just call it Gina’s roasted cauliflower. Thanks, Gina! ❤️

Note:

• If you want more mild Skhug, you can use green bell pepper instead of green chili.

• You can add pomegranate arils for garnish too during the pomegranate season.

Serve 4~6

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Ingredients

For cauliflower & marinade/glaze

• 1/4C coconut oil

• 1 tsp paprika

• 1 tsp turmeric

• generous pinch of salt and black pepper

• 3~4 tbsp pine nuts

• about 2 tbsp pomegranate (optional during pomegranate season)

For Skhug:

• 1 bunch of cilantro, roughly chopped (I trim off about 2” stems)

• 2 tbsp hot green chilies, such as serrano, seeded and roughly chopped (Add more or less to your liking. I start with about 1 tbsp first and add more as needed.)

• 1 clove garlic, peeled and roughly chopped

• 1/4C olive oil

• 1 tbsp lemon juice

• 1~2 tbsp water

• 1 tsp cumin

• 1/2 tsp cardamom

• 1/2 tsp cloves

• salt and pepper, to taste

For tahini sauce:

• 1/4C tahini

• 2 tbsp lemon juice

• a pinch of fine sea salt

• 1 tsp honey

• about 2~3 tbsp water

Instructions

1. Preheat the oven to 400°F. In a small pan over low heat, melt the coconut oil. Add the paprika, turmeric, sea salt, and pepper, and whisk until well combined.

   

2. Chop off the ends and leaves from the cauliflower. Cut it in half and place both halves in in a baking pan lined with a silicone mat or parchment paper. Generously brush the cauliflower with the coconut oil mixture. Roast for about 45 minutes, or until the edges start to char. (Note: Gina cuts the cauliflower in half, so I do the same — but you can roast the whole thing if you prefer!)

   

3. While the cauliflower is roasting, prepare the skhug and tahini sauce.

   For the Skhug: Add all of the Skhug ingredients to a food processor and blend until smooth. Start by adding 1 tbsp water, then add more as needed to reach your desired consistency. Transfer to a small bowl and set aside.

   For the Tahini Sauce: Add all of the tahini sauce ingredients to a small bowl and whisk until smooth. Start with 1 tbsp water, then add more as needed to reach your desired consistency.

   

   

4. Heat a pan over high heat. Add the pine nuts and toast them, stirring occasionally, until golden brown. Be careful not to let them burn.

   

5. Transfer the roasted cauliflower to a serving platter. Serve with the skhug, tahini sauce, toasted pine nuts, and, if in season, pomegranate seeds (optional).

   

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