Pan Seared Cauliflower Wedges with Peanut Tahini Sauce

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The process of searing the cauliflower, creates crispy edges while keeping the inside tender. This cooking method adds a depth of flavor that steaming or boiling simply cannot achieve. This method of cooking makes it a more exciting way to enjoy cauliflower. Add in the peanut tahini sauce and you’ve got a winning combo!

The star of this cauliflower dish is the accompanying peanut tahini dressing. The earthy notes of tahini blend seamlessly with the familiar taste of peanut butter. The sauce is enhanced with a touch of acidity from the vinegar, a hint of sweetness from the honey, and dash of soy sauce for umami.

Together, the crispy-edged cauliflower wedges and the luscious peanut tahini dressing create a balanced and flavorful experience. This dish serves ideal as a flavorful side dish alongside grilled meats or fish or vegetarian mains. You can even serve it as a light and satisfying snack or small meal on its own. The combination of textures and the umami-rich sauce make it a surprisingly addictive and healthy option.

I definitely recommend finishing this pan seared cauliflower off with the necessary garnishes. The chopped peanuts, toasted sesame seeds and fresh parsley are gorgeous on this recipe. If you like this recipe you will love my Cauliflower Wedge Salad with Creamy Feta Dressing or my Honey Sesame Soy Chicken Salad.

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Pan Seared Cauliflower Wedges with Peanut Tahini Sauce

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5 from 2 votes

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Elevate your bland cauliflower with this quick and simple pan seared wedge recipe. The peanut tahini sauce brings it to the next level!

Equipment

• large skillet
• cutting board

Ingredients 

US CustomaryMetric

• 1 large head cauliflower, cut into wedges
• 1 tbs olive oil
• 3/4 cup low sodium chicken broth (or water)
• salt to taste

Peanut Tahini Sauce:

• 1/4 cup tahini
• 1/4 cup peanut butter
• 1½ tbs ginger
• 1 clove garlic
• 1½ tbs rice vinegar
• 2 tbs honey
• 3 tbs toasted sesame oil
• 3 tbs olive oil
• 2 tsp low sodium soy sauce
• 1/4 tsp salt
• Garnish: chopped peanuts, toasted sesame seeds, honey drizzle + fresh parsley

Instructions

• To a large skillet, over medium-high heat, add in the olive oil. Once its hot add in the cauliflower pieces, cut side down. After 5 minutes flip them over on the other cut side, and pour in the chicken broth. Season tops of wedges with salt to taste. Cover your pan and cook for another 10-15 minutes on medium-low heat. Cauliflower is done when pieces are fork tender. You may need to add in 1/4 cup more broth if the liquid is absorbed and the wedges still need more time to cook.

Peanut Tahini Sauce:

• To a small bowl, add in the peanut butter, tahini, ginger, garlic, rice vinegar, honey, toasted sesame oil, soy sauce, olive oil, salt and whisk together until smooth. If the mixture is too thick, add 1 tbs water at a time to thin it out. Taste and adjust to your palate if needed.
• Drizzle this onto your cauliflower pieces as you serve it. Garnish with chopped peanuts, toasted sesame seeds, fresh parsley and a drizzle of honey.

Notes

You may also like this Cauliflower Wedge Salad with Creamy Feta Dressing

1. To keep this dish vegetarian, make sure you use vegetable broth instead of chicken broth.
2. To keep this dish gluten free, make sure you use tamari sauce instead of soy sauce.
3. Store leftovers cauliflower separately from the sauce in the refrigerator.

Nutrition

Calories: 482kcal | Carbohydrates: 24g | Protein: 10g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Sodium: 367mg | Potassium: 656mg | Fiber: 4g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 70mg | Calcium: 66mg | Iron: 2mg

Author: Stella Drivas