Zahra Mekhla Roasted Cauliflower Middle Eastern
Elevate your side dish game with Zahra Mekhla, a vibrant Middle Eastern-inspired roasted cauliflower recipe that’s as flavorful as it is stunning. This dish features tender, golden cauliflower florets seasoned with a fragrant blend of cumin, coriander, turmeric, paprika, and garlic, all roasted to perfection for irresistible caramelization. A luscious drizzle of creamy tahini sauce brings a nutty richness, while a garnish of juicy pomegranate seeds, fresh parsley, and optional toasted pine nuts adds bursts of color and texture. Perfect as a standalone vegetarian dish or a dazzling side, this quick and easy recipe comes together in just 45 minutes and pairs wonderfully with warm pita or your favorite mains. Packed with bold flavors and wholesome ingredients, Zahra Mekhla is a showstopper on any table.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic, minced
- 3 tablespoons Tahini
- 1.5 tablespoons Lemon juice
- 2 tablespoons Water
- 0.25 cup Pomegranate seeds
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Toasted pine nuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and place them in a large mixing bowl.
In a small bowl, whisk together olive oil, ground cumin, ground coriander, ground turmeric, paprika, salt, black pepper, and minced garlic.
Pour the spice and oil mixture over the cauliflower florets, tossing well to ensure everything is evenly coated.
Spread the seasoned cauliflower in a single layer on the baking sheet.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth. Add more water if needed for desired consistency.
Once the cauliflower is done roasting, transfer it to a serving dish.
Drizzle the tahini sauce over the roasted cauliflower.
Garnish with pomegranate seeds, fresh parsley, and toasted pine nuts (if using).
Serve warm as a side dish or enjoy with pita bread as a light meal.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 19.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3693 mg | 284% | |
| Iron | 16079.4 mg | 89330% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
