Roasting is for veggies! And one of my favorite ways to roast veggies is drizzling with olive oil, lightly salting then broiling. Cauliflower, broccoli, Brussel sprouts, spaghetti squash, and eggplant – are favs for roasting. A beneficial thing about roasting is it keeps the nutrients in the food, not messy like frying, and is a healthier way of enjoying your veggies without the added oils.
An easy way to flavor veggies is by simply adding Charcuterie board sauce, any of the 4 flavors. You can coat the veggies with the sauce and bake for 15-20 minutes. If you enjoy a spicy kick then Spicy & Saucy charcuterie board sauce is perfect for you!
This recipe has a few other ingredients, giving it extra dimension. It is my variation on Diane Unger’s- Milk Street Magazine. We tried it at home and absolutely love it! Thanks Barbara Wilder for letting me borrow your treasured magazines where I found this new favorite!
The sauce is prepped in a bowl and added to the florets before roasting. I substituted the hot sauce with Spicy & Saucy Charcuterie Board Sauce, which made for an even more intense and layered flavor. I added a tablespoon of fresh lemon juice to complement the nutty tahini flavor.
Tahini and lemon juice add texture and nutty lemony flavors to any dish. The Charcuterie Board Sauce is rich in Olive Oil and adds herbaceous notes from the thyme and nutty notes from the toasted sesame. This concentrated coating is bold and perfect! Sahtain- to your health!
Ingredients
1 tbsp Spicy & Saucy Charcuterie board sauce (or any other flavor) click here
3 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp tahini, plus more to serve
1 tbsp fresh lemon juice
1 tsp cornstarch
¼ tsp salt
a dash of My Baba’s Pepper click here
2- to 2 ½ -pound head cauliflower, trimmed, cored and cut into 1 ½ -to 2-inch florets
¼ cup finely chopped fresh cilantro
1 tablespoon grated lemon zest
2 tsp Spicy Zaatar seasoning
- Heat the oven to 450F with a rack in the middle position. Line a rimmed baking sheet with foil and spray generously with cooking spray.
- In a large bowl, mix together the Charcuterie board sauce, tomato paste, oil, tahini, lemon juice, cornstarch, salt, black pepper, and 2 tablespoons water. Coat one cauliflower at a time by holding from the stem and dipping in the mixture. Place on baking sheet with the cut side down as much as possible. Spray the florets lightly with oil. Roast without stirring until tender and lightly charred, 20-25 minutes. For crispier doneness roast for 15-20 minutes.
- Meanwhile, in a small bowl, stir together the cilantro, HOT Zaatar seasoning, and lemon zest. When the cauliflower is done, transfer to a platter, then sprinkle with the cilantro-Zaatar-zest mixture. Serve with lemon wedges and additional tahini for drizzling.