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Roasted Garlic Vegetables with Citrus Tahini Dressing


    Roasted Garlic Vegetables with Citrus Tahini Dressing

    Any kind of roasted or grilled vegetables will get a boost with tahini sauce. But a tahini sauce with fresh garlic is the quintessential favourite. Whirl it to creamy perfection and drizzle over roasted vegetables as we’ve done here. A classic favourite—you can’t go wrong.



    We flavoured the tahini dressing with cilantro. Substitute with rosemary and switch up the lemon for orange peel and juice, if you wish.


    Roasted Garlic Vegetables with Citrus Tahini Dressing


    • 1 small butternut squash
    • 2 Tbsp (30 mL) camelina oil or avocado oil, divided
    • 1 medium-sized head cauliflower
    • 1 head garlic, separated into cloves and peeled
    • 14 oz (398 mL) can chickpeas, drained
    • 4 whole green onions, thinly sliced
    • 2 cups (500 mL) baby spinach or Swiss chard
    • 1/4 cup (60 mL) peanuts or macadamia nuts, toasted and chopped
    • Black lava salt (optional)
    • 1 tsp (5 mL) coriander seeds
    • 1/2 tsp (2 mL) fennel seeds
    • 1/2 tsp (2 mL) black peppercorns
    • 1/2 cup (125 mL) extra-virgin olive oil
    • 1 garlic clove, minced
    • 1 x 1/2 in (2.5 x 1.25 cm) piece lemon zest
    • 2 generous sprigs fresh cilantro
    • 2 Tbsp (30 mL) tahini
    • 1/4 cup (60 mL) fresh lemon juice
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • Preheat oven to 375 F (190 F).


    Per serving:

    • calories332
    • protein6g
    • fat29g
      • saturated fat4g
      • trans fat0g
    • carbohydrates18g
      • sugars4g
      • fibre4g
    • sodium243mg



    Cut unpeeled butternut squash in half, lengthwise. Scrape out seeds. Cut each half lengthwise into 3 slices. Brush both sides with camelina or avocado oil and place on baking sheet. Set aside.


    Cut cauliflower into bite-sized florets. Place in large bowl with garlic cloves. Toss with remaining camelina or avocado oil to coat. Spread out onto another baking sheet. Roast vegetables in oven for 35 to 45 minutes, rotating baking sheets halfway through roasting. Stir cauliflower florets occasionally. Test squash after 25 minutes, as it may take less time.


    While vegetables are roasting, prepare dressing. Crush coriander, fennel, and peppercorns with mortar and pestle. Place crushed seeds in medium dry pan. Toast over medium heat just until warmed; do not burn or smoke. Remove from heat and carefully add olive oil. Watch that it doesnu2019t sputter. Add garlic and lemon zest and heat gently, just until oil begins to bubble around the edges.


    Remove from heat and add cilantro. With lid ajar, set aside to cool. Once cooled, strain into bowl and whisk in tahini, lemon juice, salt, and pepper.


    When vegetables are golden and tender crisp, transfer cauliflower florets to large bowl. Toss with chickpeas and green onions. Fold in spinach or Swiss chard leaves until slightly wilted. Line serving plates with sliced squash. Spoon cauliflower mixture overtop. Drizzle with dressing and sprinkle with toasted nuts and a couple pinches of black lava salt, if you wish.


    Like this recipe?

    This recipe is part of the For the Love of Garlic collection.



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