Middle Eastern Spiced Roasted Aloo Gobi
Oven-roasted vegetables tossed in za'atar, sumac, and garlic served with a tahini drizzle.
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Ingredients
- 1 large cauliflower head, cut into florets
- 2 medium russet potatoes, cubed
- 4 tablespoons extra virgin olive oil
- 2 tablespoons za'atar spice blend
- 1 teaspoon ground sumac
- 3 cloves garlic cloves, minced
- 1/4 cup tahini paste
- 1 tablespoon lemon juice
- 2 tablespoons warm water
- 2 tablespoons fresh parsley, chopped(optional)
- 1/2 teaspoon sea salt
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cauliflower florets and cubed potatoes with olive oil, minced garlic, za'atar, and salt until evenly coated.
- 3
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded to allow for crisping.
- 4
Roast for 30-35 minutes, tossing halfway through, until the potatoes are tender and the cauliflower edges are golden brown.
- 5
While the vegetables roast, whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and pourable.
- 6
Remove the vegetables from the oven and immediately sprinkle the ground sumac over the hot tray.
- 7
Transfer the roasted aloo gobi to a serving platter and drizzle generously with the prepared tahini sauce.
- 8
Garnish with fresh chopped parsley and serve warm as a side or main dish.
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