Spiced Pan-Fried Cauliflower with Lemon-Tahini Drizzle

Crispy, flavorful cauliflower florets pan-fried to golden perfection and drizzled with a tangy lemon-tahini sauce. A light yet satisfying lunch.

Prep Time

15 minutes

Total Time

40 minutes

Calories

235 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.65/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1mediumCauliflower(Cut into bite-sized florets)

£1.50

3tablespoonsOlive Oil(For cooking)

£0.20

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonCumin Powder

£0.03

0.3teaspoonPaprika(Sweet or smoked, to taste)

£0.02

0.3teaspoonGarlic Powder

£0.02

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

2tablespoonsTahini(Sesame seed paste)

£0.30

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsWater(To adjust consistency of Tahini Drizzle)

1teaspoonHoney or Maple Syrup(Optional, for sweetness in Tahini Drizzle. Use maple syrup for vegan option)

£0.05

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.25

Total Cost

£2.61

£0.65 per serving

Instructions

1.
In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, turmeric powder, cumin powder, paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.
2.
Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium heat.
3.
Add the seasoned cauliflower florets to the hot skillet in a single layer (you may need to work in batches).
4.
Cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and golden brown on all sides. Reduce heat if cauliflower is browning too quickly.
5.
While the cauliflower is cooking, prepare the lemon-tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, water (starting with 2 tablespoons), and honey or maple syrup (if using). Add more water, a tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and pourable.
6.
Once the cauliflower is cooked, remove from the skillet and transfer to a serving plate.
7.
Drizzle the lemon-tahini sauce over the pan-fried cauliflower.
8.
Garnish with fresh chopped parsley.
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

235 kcal / 983 kJ

Carbs

17g

7% of RDA

Fat

17g

24% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

5 g

6% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra crispy cauliflower, avoid overcrowding the pan. Cook in batches if necessary.

Adjust the spices to your liking. Add a pinch of cayenne pepper for a little heat.

The tahini sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Serve with a side salad or quinoa for a more complete lunch.

Cooking Equipment

Large Skillet or Frying Pan

Mixing Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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