During my first ever visit to Maoz, the vegan falafel chain in the city, there were two things I fell in love with: the roasted eggplant and the roasted cauliflower. Whenever I went to Maoz I would order the falafel and immediately hate myself because my pita would be filled to the max with roasted eggplant and not enough room for my beloved cauliflower. That is, until I discovered the falafel Salad where my toppings were seemingly infinite.
But when summer came, it became increasingly hot and muggy and my desire to hop on a train to grab lunch became less and less… despite my sincere adoration for the salad bar.
The other day, I came across some cauliflower while doing some last minute shopping and as my eyes landed on the giant ball of white broccoli, I thought of Maoz. Surely, I would be able to recreate this masterpiece?
Indeed. I’m sure you want to know that I mastered this recipe on the first try… I’ll tell you- NO. It took 2 times to get this right and I am happy to report that I’m officially sick of cauliflower. But hopefully you aren’t.
To make this delightful side dish you will need:
2 heads of cauliflower, cut into florets
1/4c olive oil
2 cloves garlic, minced
1/2c tahini
1 large lemon, juiced
1tsp ground cumin
1/4tsp sea salt
ground black pepper, to taste
Method: Preheat oven to 425*. Cut a cauliflower (a washed one) into florets. Arrange them on a nonstick cookie sheet, sprinkle with salt, roast for 15-20 minutes.
In a nonstick skillet, heat the olive oil over medium heat for about 5 minutes. When the pan is nice and hot, add the minced garlic. Sautee the minced garlic for about 2 minutes or until fragrant. The idea is not to cook the garlic but merely lend its flavor to the oil.
Next, add the tahini, lemon, cumin, salt and pepper and stir until desired consistency is reached. I tend to be pretty liberal with the salt so season accordingly. The sauce should be nice and thick.
When the cauliflower is slightly browned, remove it from the oven.
Gently pour the tahini sauce over the cauliflower. You might be tempted to taste the cauliflower. Don’t fight the temptation- just give in.
Allow the sauce to really stick to the cauliflower and serve room temperature.
This was amazingly good! It tasted exactly like the cauliflower form Maoz. only, better because I made it.
D and I had cauliflower for DAYS! towards the end, we grew really sick of cauliflower! Maybe I will master the roasted eggplant next.
Sues said:
Yayyyy I can see your blog!!! So happy you managed to move it and are problem-free now! Welcome back 🙂
iarethefoodsnob said:
yay Indeed! So much better now.
Thanks for the warm welcome!
Joanne said:
Anything with this much tahini has to be amazing.
Can you believe I haven’t been to Maoz? I have no idea what I’m waiting for!
iarethefoodsnob said:
Joanne, seriously. What are you waiting for? Get the salad with roasted eggplant! And of course, the cauliflower!
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honestyseasy said:
Thank you for this! I’ve been looking for a while for a recipe to recreate that delicious Maoz cauliflower and broccoli. (Sometimes I buy a falafel just to fill it with cauliflower! Yum!)
Monique said:
I hope it comes out well for you! I have had much success with this recipe and it is soooogood! you will never need to buy a whole falafel again!
Becca said:
I am making this today except I don’t have tahini so it won’t be as good as yours anyways maoz is the best – would there be any substitute for the tahini by chance?
Monique said:
If you have sunflower butter or a small amount of sesame oil- that would be most similar. I know some people that say peanut butter is a good substitute- but i think peanut butter is too strong of a flavor to make up for it.
I havent made this recipe in quite a while- but it never fails that when i go to Maoz, im piling that cauliflower HIGH on my falafel!
Hope it goes well!