Roasted Cauliflower with Pumpkin Seeds and Curry Tahini Sauce
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Whole roasted cauliflower is jazzed up with crunchy curry pumpkin seeds and a vegan curry tahini sauce that is delicious as a meatless main or alongside any grilled meat or fish.
Course: Meatless, Side
Servings: 4 servings
Author: Priscilla
  • 1 cauliflower head
  • 1/4 cup of Meyer Lemon Olive Oil*
  • 1/4 teaspoon ground Harissa
  • 1/4 cupSuperSeedz Curious Curry Pumpkin seeds
For the Sauce:
  • 2 tablespoons tahini
  • 3 tablespoons Almond Breeze almond-coconut milk*
  • 1 teaspoon maple syrup
  • 1/2 teaspoon curry powder
  • Garnish: 1 tablespoon chopped parsley
  1. Preheat the oven to 400 degrees.
  2. Wash and remove the leaves from the cauliflower. Place in a cast iron skillet or heavy baking dish.
  3. Whisk the harissa into the Meyer Lemon Olive oil and drizzle over the cauliflower using a basting brush to evenly coat the cauliflower. Coarsely grind the Curry Pumpkin Seeds with a mortar and pestle and sprinkle half of the mixture on top.
Recipe Notes

* Regular extra virgin olive oil may be substituted, whisk in fresh squeezed lemon juice.
* I like the touch of coconut that the almond-coconut milk adds, but plain almond milk may be used as well.
Sauce may be doubled or tripled - trust me, if you like curry, you will love it! - and made two days in advance and refrigerated. Warm in microwave and whisk to blend before serving.