Cauliflower Roast Platter from Cauliflower's features tender roasted cauliflower florets seasoned with aromatic herbs, accompanied by roasted root vegetables and a drizzle of tangy lemon tahini sauce, presenting a colorful and wholesome dish with a vibrant, rustic appeal.
Equipments
- Oven
- Baking sheet
- Parchment paper (optional)
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Whisk
- Serving platter
- Spoon (for drizzling sauce)
Ingredients
- 1 large head cauliflower
- 2 large carrots
- 2 parsnips
- 1 sweet potato
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt
- Black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water (as needed, for sauce consistency)
- Fresh parsley
Using fresh, firm cauliflower is essential for achieving tender roasted florets that hold their shape well during cooking. Choose vibrant carrots, parsnips, and sweet potatoes without blemishes to ensure the roasted root vegetables have a sweet, earthy flavor. Olive oil quality greatly impacts the dish's richness, so using extra virgin olive oil enhances the overall taste. When preparing the lemon tahini sauce, adjust the water quantity carefully to get the perfect drizzle consistency without making it too runny. You can recreate the vibrant, wholesome experience of Cauliflower Roast Platter from Cauliflower's copycat menu by selecting these quality ingredients and balancing the spices to your taste.
Instructions
- Instructions:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper (optional).
- Cut cauliflower into florets; peel and chop carrots, parsnips, and sweet potato into bite-sized pieces.
- In a large mixing bowl, toss vegetables with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway, until golden and tender.
- In a bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and pourable; add water as needed.
- Arrange roasted vegetables and cauliflower on a serving platter.
- Drizzle with lemon tahini sauce using a spoon.
- Garnish with chopped fresh parsley.
- Serve immediately.
Substitution
Cauliflower Roast Platter from Cauliflower's features tender roasted cauliflower florets seasoned with aromatic herbs paired with roasted root vegetables, creating a colorful and wholesome meal. You can substitute parsnips with turnips or sweet potatoes with butternut squash depending on availability while maintaining similar flavors and textures. If you don't have tahini on hand, try using almond butter or sunflower seed butter to keep a creamy consistency in the sauce. Roasting times may vary slightly based on the size of your vegetable pieces, so check tenderness with a fork before removing from the oven. The lemon juice in the sauce adds brightness, but feel free to adjust acidity by adding more or less according to your taste preference.
Tips
Ensure your vegetables are cut into uniform bite-sized pieces to promote even roasting and consistent tenderness. When tossing with olive oil and spices, coat each piece thoroughly to maximize flavor and achieve a vibrant color. Keep an eye on the roasting time; turning the vegetables halfway helps prevent burning and ensures they caramelize perfectly. You can adjust the lemon tahini sauce by adding water gradually to get the right pourable consistency without thinning it excessively.
Nutritions
Cauliflower Roast Platter delivers a nutrient-rich meal featuring high fiber from cauliflower, carrots, parsnips, and sweet potatoes, supporting digestive health. The dish provides a good source of vitamins C and K, antioxidants, and beta-carotene while the olive oil adds healthy monounsaturated fats. Tahini and lemon juice contribute plant-based protein, calcium, and immune-boosting vitamin C, enhancing your overall nutrient intake. This roasted vegetable platter is a wholesome, low-calorie option ideal for balanced nutrition and vibrant meal enjoyment.
Storage
Store leftover roasted cauliflower and root vegetables in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and flavor. Keep the lemon tahini sauce separate in a small jar to prevent sogginess, and stir well before drizzling it over your dish again. For longer storage, you can freeze the roasted vegetables in a freezer-safe container for up to 2 months, then thaw and reheat gently in the oven.
Variation or Alternatives
You can substitute sweet potatoes with butternut squash or turnips for a different sweet and earthy flavor profile. Roasting the vegetables with a sprinkle of turmeric or sumac adds a warm, slightly tangy twist to the dish. For a creamier sauce, blend the tahini mixture with a small garlic clove or a spoonful of yogurt. Adjust roasting time according to vegetable size to ensure everything is tender and evenly cooked.
Allergies
The Cauliflower Roast Platter contains tahini, which is made from sesame seeds and is a common allergen that can cause reactions in sensitive individuals. Your dish also includes garlic powder, which may trigger allergies or sensitivities in some people. If you have a known allergy to sesame or other listed ingredients, it's important to avoid this platter or consult with the preparer before consuming.
Why this recipe?
Cauliflower Roast Platter from Cauliflower's restaurant offers a perfect balance of crispy roasted cauliflower, flavorful herbs, and vibrant side dishes that appeal to both health-conscious diners and food enthusiasts. The dish is celebrated for its rich textures and wholesome ingredients, making it a standout choice among plant-based options. You will appreciate the depth of flavor and satisfying experience that makes this platter worth recreating at home. Crafting your own copycat version allows you to customize the seasoning to your liking while enjoying a nutritious, gourmet meal.