Catfish Out of WaterRoasted Carrots & Cauliflower w/ Tahini, Honey, & Wine
Cozy roasted carrots and cauliflower paired with a creamy tahini, honey, and wine sauce, this dish delivers comforting flavor and easy weeknight elegance.
Equipment
- 1 Mixing bowl for sauce
- 1 Baking sheet for roasting
Ingredients
Main ingredients
- 1 head Cauliflower chopped into chunks
- 6 Carrots whole, peeled
- ½ cup Olive oil
- 2 tablespoon Tahini
- 1 tablespoon Honey
- 1 tablespoon White wine or white wine vinegar
- ½ teaspoon Smoked paprika
- ½ teaspoon Cumin
- ½ teaspoon Coriander
- ¼ teaspoon Allspice
- 1 pinch Cloves
- to taste Salt
- to taste Black pepper fresh ground
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Chop cauliflower and prepare carrots. Place on a baking sheet.
- Drizzle with olive oil. Toss to coat evenly.
- Sprinkle smoked paprika, cumin, coriander, and allspice over vegetables.
- Roast for 25–30 minutes until tender and edges are browned.
- Meanwhile, whisk together tahini, honey, and white wine or vinegar until smooth.
- Transfer roasted vegetables to serving dish.
- Drizzle sauce over warm vegetables and serve immediately.
Notes
Use lemon juice or fresh herbs at serving if desired. Leftovers store up to 3 days in refrigerator or 1 month in freezer.