Crispy Cauliflower and Tangy Tahini Dressing

A picnic in the park with some dear friends warranted a creation of some serious summer comfort food. Cauliflower florets are coated in cornmeal and Mediterranean spices like oregano and sesame, then served with (or directly dipped in) a tangy tahini dressing flecked with fresh parsley. Tahini is simply sesame seed paste, and can be found in most grocery stores near the peanut butter. It has a delicious, buttery flavor and is full of vitamins, minerals, and healthy fats. This dish makes a lovely appetizer or snack, and is always a hit with everyone. If frying, be sure to use a high heat oil like avocado, grape seed, peanut, or canola. If baking, simply drizzle baking sheet with a bit of oil and toss to coat.

Crispy Cauliflower and Tangy Tahini Dressing

Renee Press

This dish makes a lovely appetizer or snack, and is always a hit with everyone. I love that cauliflower can stand in for so many other ingredients.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine American, Mediterranean

Servings 4 servings

Calories 387 kcal

METHOD Oven

DIET Vegan

Ingredients

  

1x2x3x

• 1 head of cauliflower, cut into florets
• 3 Tablespoons of rice flour (or wheat)
• 3 Tablespoons of cornmeal
• 1 teaspoon of sea salt
• 1 Tablespoon of oregano
• 2 Tablespoons of sesame seeds (optional)
• 1/4 teaspoon of chili pepper powder
• 1 1/2-2 cups of high heat oil (for frying) 2 Tbsp (for baking)
• 1 garlic clove, finely chopped
• 1/2 cup of tahini (sesame paste)
• 2 Tablespoons of lemon juice
• 1/4 cup of fresh parsley, finely chopped
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• water as needed

Instructions

 

• If frying, heat 2' of oil in a deep skillet over medium high heat. If baking, preheat oven to 450 degrees, and prepare baking sheet with either parchment paper or 2 Tbsp of oil.
• Break or cut cauliflower into bite sized florets. In a large bowl toss them with flour, cornmeal, salt, oregano, sesame seeds, and chili pepper.
• If frying, cook cauliflower florets in oil 4-5 minutes, until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary. If baking, spread evenly on baking sheet and cook for 20 minutes until crispy and starting to brown.
• In a mortar and pestle (or small bowl), mix finely chopped garlic with the 1/4 tsp salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.

Nutrition

Calories: 387kcalCarbohydrates: 27gProtein: 10gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 784mgPotassium: 669mgFiber: 7gSugar: 3gVitamin A: 412IUVitamin C: 80mgCalcium: 144mgIron: 4mg

Keyword appetizer, baked, best, budget, cauliflower, comfort food, creamy dressing, crispy, easy, florets, food, fried, garlic, gluten free, mediterranean, party, picnic, plant-based, potluck, sesame, side dish, snack, tahini, tasty, thanksgiving, vegan, vegetable

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂