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By: YummyRecipes Team
Welcome to YummyRecipes, where we transform everyday ingredients into extraordinary meals! Today, we’re diving into a vibrant, nutrient-packed dish that’s taking the culinary world by storm: Shakshuka with Roasted Cauliflower and Tahini Drizzle. This modern take on the classic North African and Middle Eastern dish combines the rich, spiced tomato sauce and poached eggs of traditional shakshuka with crispy roasted cauliflower and a creamy tahini drizzle. It’s a unique, in-demand recipe perfect for breakfast, brunch, or dinner. Let’s explore why this dish is trending and how you can make it at home!
Why Shakshuka with Roasted Cauliflower is in High Demand
Shakshuka has long been a beloved dish for its simplicity, bold flavors, and versatility. Originating in North Africa, it’s a one-pan meal of eggs poached in a spiced tomato and pepper sauce, often served with bread for scooping. Its popularity has surged globally, especially in regions like Israel and the U.S., where it’s a brunch staple.
What makes our version stand out? The addition of roasted cauliflower and tahini drizzle elevates the dish with:
- Nutrient-Dense Ingredients: Cauliflower is packed with vitamin C, fiber, and antioxidants, making it a healthy addition. Tahini, made from sesame seeds, adds healthy fats and a nutty flavor.
- Texture and Flavor Contrast: Crispy roasted cauliflower contrasts with the soft eggs and saucy base, while tahini adds a creamy, tangy finish.
- Dietary Flexibility: This recipe is vegetarian, gluten-free (when served without bread), and can be adapted for vegan diets by omitting eggs and adding chickpeas.
- Trendy Appeal: Searches for “shakshuka” and “cauliflower recipes” are spiking, reflecting a demand for plant-forward, Middle Eastern-inspired dishes. Tahini-based recipes are also trending for their versatility and bold flavors.
Whether you’re a shakshuka enthusiast or a cauliflower skeptic, this recipe will win you over with its bold flavors and Instagram-worthy presentation.
Ingredients for Shakshuka with Roasted Cauliflower and Tahini Drizzle
This recipe serves 4 and takes about 45 minutes to prepare. Here’s what you’ll need:
For the Roasted Cauliflower:
- 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the Shakshuka:
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (28 oz) can crushed tomatoes
- 1 tbsp harissa paste (optional, for extra spice)
- 1 cup fresh spinach, roughly chopped
- 4–6 large eggs
- Salt and black pepper, to taste
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
For the Tahini Drizzle:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 2–4 tbsp warm water (to thin)
- Pinch of sea salt
For Serving:
- Warm pita bread, crusty sourdough, or gluten-free flatbread
- Optional: Crumbled feta cheese, for extra richness
Step-by-Step Instructions
Follow these simple steps to create a show-stopping shakshuka that’s bursting with flavor.
1. Roast the Cauliflower
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges. Set aside.
2. Prepare the Shakshuka Base
- Heat 2 tbsp olive oil in a large, lidded skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until softened.
- Stir in the garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Add the crushed tomatoes and harissa paste (if using). Stir well, then simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Stir in the chopped spinach and cook for 1–2 minutes until wilted. Season with salt and pepper to taste.
3. Poach the Eggs
- Using a spoon, create 4–6 small wells in the tomato sauce. Crack an egg into each well, ensuring they’re evenly spaced.
- Cover the skillet and cook for 5–8 minutes, depending on how runny you like your egg yolks. The whites should be set, but the yolks can remain soft.
- Remove from heat and let sit for 1 minute to finish cooking.
4. Make the Tahini Drizzle
- In a small bowl, whisk together tahini, lemon juice, garlic powder, and a pinch of salt.
- Gradually add warm water, 1 tbsp at a time, until the mixture reaches a smooth, drizzleable consistency.
5. Assemble and Serve
- Scatter the roasted cauliflower over the shakshuka.
- Drizzle generously with the tahini sauce.
- Garnish with fresh parsley or cilantro and optional crumbled feta.
- Serve hot with warm pita, crusty bread, or your favorite side for scooping up the sauce.
Tips for the Perfect Shakshuka
- Control the Heat: Adjust the cayenne and harissa to suit your spice tolerance. For a milder version, omit both and rely on smoked paprika for depth.
- Egg Timing: For runny yolks, check the eggs after 5 minutes. They’ll continue cooking in the hot sauce even off the heat.
- Make It Ahead: The tomato sauce can be prepared up to 2 days in advance and refrigerated. Reheat before adding eggs.
- Cauliflower Texture: Don’t overcrowd the baking sheet when roasting to ensure crispy, not steamed, florets.
- Storage: Store leftovers (without eggs) in an airtight container in the fridge for up to 4 days. Reheat and add fresh eggs when serving.
Why This Recipe Resonates with Foodies
This shakshuka recipe aligns with current food trends and Google search demands:
- Plant-Forward Appeal: With cauliflower as a star ingredient, it caters to those seeking veggie-centric meals.
- Middle Eastern Flavors: Ingredients like tahini, harissa, and cumin tap into the growing popularity of Middle Eastern cuisine.
- Social Media Shareability: The vibrant colors and drizzled tahini make this dish a hit on Instagram and Pinterest.
- Health-Conscious Cooking: It’s packed with vegetables, healthy fats, and protein, appealing to wellness-focused audiences.
Search data shows “shakshuka recipes” and “tahini drizzle ideas” are climbing, with users seeking creative twists like our cauliflower addition. This dish is perfect for home cooks looking to impress without spending hours in the kitchen.
Variations to Try
Make this recipe your own with these creative spins:
- Vegan Shakshuka: Swap eggs for chickpeas or tofu for a plant-based protein boost.
- Green Shakshuka: Replace tomatoes with a spinach, kale, and herb base for a verdant twist.
- Spicy Kick: Add sliced serrano peppers or extra harissa for heat lovers.
- Cheesy Delight: Stir in crumbled feta or goat cheese before serving for extra creaminess.
- Grain Bowl Style: Serve over quinoa or cauliflower rice for a low-carb option.
Nutritional Benefits
This dish isn’t just delicious—it’s good for you too! Here’s a quick breakdown:
- Cauliflower: High in fiber, vitamin C, and antioxidants, supporting digestion and immunity.
- Eggs: A great source of protein and omega-3 fatty acids (especially with organic eggs).
- Tahini: Rich in healthy fats, calcium, and sesame lignans, which may support heart health.
- Tomatoes: Loaded with lycopene, an antioxidant linked to heart health and cancer prevention.
Approximate nutrition per serving (based on 4 servings, without bread):
- Calories: 320 kcal
- Protein: 12g
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 6g
Pairing Suggestions
Complete your meal with these complementary sides and drinks:
- Sides: A fresh tomato-cucumber salad with lemon and cilantro adds crunch. Hummus with pita triangles is a crowd-pleaser.
- Breads: Warm naan, pita, or a crusty sourdough loaf is perfect for soaking up the sauce.
- Drinks: Pair with a refreshing mint iced tea, a light rosé, or a sparkling water with lemon.
Share Your Creation!
We’d love to see how your Shakshuka with Roasted Cauliflower and Tahini Drizzle turns out! Snap a photo and tag us on Instagram @YummyRecipes or use #YummyRecipesShakshuka. Share your tips, variations, or questions in the comments below.
Looking for more Middle Eastern-inspired dishes? Check out our recipes for Harissa Roasted Chickpeas or Creamy Hummus with Za’atar. Subscribe to our newsletter for weekly recipe inspiration delivered to your inbox!
Conclusion
Shakshuka with Roasted Cauliflower and Tahini Drizzle is more than a meal—it’s a celebration of bold flavors, healthy ingredients, and culinary creativity. Whether you’re hosting brunch or craving a cozy dinner, this dish delivers on taste, nutrition, and visual appeal. Try it today and discover why it’s a top trending recipe on YummyRecipes!
Happy cooking,
The YummyRecipes Team
Related Posts:
- Easy One-Pan Mediterranean Meals
- 5 Ways to Use Tahini in Your Cooking
- Healthy Brunch Recipes for a Crowd
Sources:
- Love and Lemons: Best Shakshuka Recipe
- New York Times Cooking: Shakshuka with Feta
- Ultimate Paleo Guide: Cauliflower Shakshuka
- Del’s Cooking Twist: How to Serve a Shakshuka
- Dishing Out Health: Harissa Roasted Cauliflower
- Seed + Mill: Shakshuka with Tahini Drizzle
- Zwita: Cauliflower Shakshuka
- Healthy Happy Wonderful: Turmeric Roasted Cauliflower
- Serious Eats: Shakshuka
- Minimalist Baker: Chickpea Shakshuka
- The Feedfeed: Green Cauliflower Shakshuka
- Cashew Kitchen: Tandoori Shakshuka
- 101 Cookbooks: Roasted Cauliflower with Tahini