Roasted Cauliflower with a Crispy Crumble and Tahini-Mustard Dip

Not only is this recipe gluten-free, it is also vegan, low-carb, keto and paleo friendly. I don’t think that I can ask for more! Oven roasted cauliflower, coated with a crispy, golden crumble crust, all for me! The tahini-mustard dip gives the dish a unique flavor because of a few secret ingredients that blend perfectly together. On top of that – all of the ingredients in this recipe are super-healthy, no preservatives, no sugars added.

I think that one of the most selling, and must-have kitchen ingredients in Israel is tahini. Unlike other nut butters, which are less popular here, tahini is the unshakable queen of the Israeli kitchen. We eat tahini with everything. Salads, cooked food, salty, sweet, you name it. It is hard to fail with tahini! I like the Achva brand, but there are so many other good brands here, like Al-Arz tahini for example.

When I make oven roasted cauliflower, I usually cover it with tahini, straight from the jar. But this time, I wanted to create a more unique recipe, with original flavors. So, I tried a small twist with the tahini, and loved the end result. I hope that you will enjoy it as much as I do!

I added a few secret ingredients to the tahini dip, and made a crunchy crumble to coat the cauliflower and make it a bit fancier! The crumble is gluten-free and made from nuts and seeds, with a nut-free option.

Another perfect dip to go with this roasted cauliflower recipe, is my Vegan Fast and Easy Garlic Spread.

This recipe for oven roasted cauliflower in tahini and crispy crust is:

• Healthy
• Vegan
• Gluten-free
• Low-carb
• Sugar-free
• Keto and paleo friendly
• Nut free option

Roasted Cauliflower with a Crispy Crust and Tahini-Mustard Dip

This recipe is super easy, keto and paleo friendly, gluten-free and vegan. It is made with an amazing tahini-Mustard dip and is covered with a crunchy, crispy crust. It is the perfect, nutrient side dish or snack!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Appetizer, Dinner, Dip, Main Course, Side Dish, Vegan

Cuisine Global, Israeli

Servings 2

Ingredients

  

For the cauliflower

• 1 small cauliflower
• 1 tbsp olive oil extra virgin

For the tahini-mustard dip

• ½ cup tahini
• 1.5 tsp mustard
• ½ tsp curcuma
• 1 tbsp lemon zest
• pinch of salt
• 60 ml water (a bit more than ¼ cup)

For the crunchy crust

• ¼ cup almond flour* (40g)
• 1 tbsp hemp seeds**
• 1 tbsp sesame seeds
• ½ tsp dry garlic powder
• ½ tsp salt

Instructions

 

• Pre-heat the oven to 190 degrees (380F).
• Spread the olive oil evenly on the cauliflower
• Put the cauliflower on a parchment paper and bake for 30-40 minutes, depending on your oven strength, until softened.
• While the cauliflower is in the oven – prepare the tahini-mustard dip.
• Mix the tahini with the mustard, curcuma, salt and lemon-zest. Add the water gradually – if your tahini is very watery to begin with, you might not need to add the whole 50ml. On the contrary, if your tahini is very thick, you might need to add a bit more water. I would add 10ml at a time and check the consistency. The dip should be thick and creamy, yet easily spread.
• Mix all the crust ingredients in a big bowl, that you could easily dip the cauliflower in.
• Once the cauliflower has softened in the oven, take it out. Keep the oven hot.
• Use about ⅓-½ of the tahini-mustard dip to cover the cauliflower from all sides.
• Then, dip the cauliflower in the bowl with the crust mix. Make sure you cover the cauliflower with crust from all sides.
• Return the cauliflower back to the oven for additional 10 minutes, or until the crust becomes a bit golden. Serve with the remaining tahini-mustard dip. Enjoy!

Notes

*You can replace the almond flour with sunflower seeds flour for a nut-free version.

**If you don’t have hemp seeds you can either remove it or replace it with other seeds.

Keyword dairy free, easy, Garlic, gluten free, healthy, keto, low carb, paleo, sugar free