I know you’re going to love roasted cauliflower with tahini! In this mouthwatering recipe, caramelized cauliflower florets meet a rich, lemony tahini sauce. Each bite of golden brown cauliflower incorporates deep, nutty flavors, crunch, and tenderness. Fresh lemon juice brightens the creamy tahini, which perfectly complements the crispy roasted cauliflower.
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Finished with a sprinkle of fresh parsley for a burst of color and freshness, this easy recipe is a true showstopper! It’s a great side dish or vegan main course for a weeknight dinner.
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Why do we love this recipe?
- Caters to Dietary Restrictions: This simple recipe is a great way to please various diets, whether vegetarian, vegan, dairy-free, or gluten-free.
- Healthy Yet Flavorful: This is a must-try if you’re looking for a healthy side dish with simple ingredients that don’t skimp on flavor. Inspired by classic vegan recipes, roasted cauliflower with tahini combines wholesome ingredients with bold Mediterranean flavors for a satisfying, nutrient-packed dish.
- Versatile Dish: Pair tahini-covered, roasted cauliflower with grains, tuck it into a warm pita or enjoy it straight from the oven on its own.
Ingredient Notes
Roasted Cauliflower
- Cauliflower: While many roasted cauliflower recipes use a whole cauliflower, I like to cut it into florets so that more surface area gets caramelized and it’s easier to serve.
- Extra-virgin olive oil: EVOO is the perfect choice for roasting cauliflower because it helps the cauliflower develop a beautiful crust that pairs well with lemon tahini. However, you could also use avocado or grapeseed oil.
- Harissa sauce: You can make this North African chili paste from scratch using my simple harissa sauce recipe. Or, you can buy harissa paste online or find it in the international section at the grocery store. Sriracha sauce will also work if that’s what you have.
- Garlic powder: When roasting the cauliflower, you want to use garlic powder rather than freshly minced garlic cloves. Fresh garlic will burn in the oven.
- Paprika: Paprika adds a mellow fruity flavor and gives the cauliflower beautiful color. You can use smoked paprika for a hint of char flavor.
- Salt: Kosher salt enhances flavor and helps draw out moisture, which gives the cauliflower those lovely crispy edges. Use za’atar salt for a fancy Middle East flair.
- Black pepper: Change up the flavor profile with white pepper or cayenne pepper for a spicy kick.
- Fresh parsley: Fresh herbs are the perfect finishing touch for any dish, especially roasted veggies! Feel free to swap the parsley for fresh cilantro, mint, or dill.
Lemon Tahini Sauce
- Tahini: You can buy tahini paste from the store or you can make it yourself by blending toasted sesame seeds with a drizzle of olive oil or sesame oil in a food processor until smooth.
- Lemon juice: Always use freshly squeezed lemon juice! Include lemon zest for even more lemon flavor. Lime juice would add a slightly sweeter, more tropical tang.
- Garlic: Fresh garlic adds a savory, aromatic punch that deepens the flavor of the lemon tahini sauce. But ¼ teaspoon of garlic powder also works.
How to make roasted cauliflower with tahini
- In a large bowl, whisk together the olive oil, harissa, garlic powder, salt, and pepper.
- Add the cauliflower florets and toss to coat them with the olive oil mixture.
- Spread the seasoned cauliflower on the prepared baking sheet lined with parchment paper.
- Roast cauliflower at 425F for 20 minutes, flipping halfway through.
- In a small bowl, combine tahini, lemon juice, water, and minced garlic until smooth.
- Put the roasted cauliflower on a serving dish and drizzle the tahini sauce on top of the cauliflower. Serve with extra sauce.
Helpful tips
- Cut evenly sized florets. This ensures your cauliflower roasts evenly and prevents some pieces from burning while others stay undercooked.
- Don’t overcrowd the sheet pan. Spread the cauliflower in a single layer to allow proper browning and crispiness.
- Don’t overcook. For best results, roast the cauliflower florets until just fork tender. They should still have some bite to them.
- Use fresh lemon juice. Only use freshly squeezed lemon juice in the tahini sauce, since the store-bought version contains preservatives that make it taste artificial and bitter. Add lemon zest for extra citrus flavor!
- Whisk the tahini sauce well. Tahini can thicken when mixed with lemon juice; add water gradually until you reach a smooth, pourable consistency.
- Add nuts or seeds. Sprinkle slivered toasted almonds, pistachio nuts, pine nuts, or sesame seeds for extra crunch.
- Make it cheesy. If you aren’t vegan, top the whole dish with crumbled feta or grated parmesan.
- Refrigeration. Store leftover roasted cauliflower in an airtight container separate from the tahini sauce. It will last up to 4 days in the fridge.
- Reheating. To make the cauliflower crispy again, reheat it in a 375F oven or air fryer for 5-10 minutes. Microwaving will make it soggy.
- Don’t freeze it. Roasted cauliflower that’s been frozen loses its texture when reheated. Tahini sauce doesn’t freeze well, either.
FAQs
Though I find it easier to roast florets, you can make a whole roasted cauliflower, too. Remove the leaves, trim the stem, rinse it, and pat it dry. Brush the head of cauliflower all over with the seasoned olive oil mixture, then roast the whole cauliflower on a large baking sheet at 400F for 45-60 minutes until golden brown and tender. I admit that a roasted cauliflower head on a serving platter is the perfect centerpiece for a light meal!
Yes, but thaw and pat it dry first to remove excess moisture. Roasting cauliflower from frozen will steam it rather than crisp.
Harissa sauce is a bold, smoky, slightly spicy, chili paste from North African cuisine. My homemade harissa recipe uses roasted red bell peppers, serrano peppers, lemon juice, fresh spices, kosher salt, garlic cloves, olive oil, and fresh mint.
Yes! You can definitely prepare this easy side dish in advance. Roast the cauliflower in advance, reheat it in a hot oven or air fryer before serving, and drizzle the florets with fresh tahini sauce.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Roasted Cauliflower with Tahini
Roasted cauliflower with tahini is a mouthwatering recipe, where caramelized cauliflower florets meet a rich, lemony tahini sauce. This easy recipe is a showstopper side dish or vegan main course.
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Servings: 6
Calories: 190kcal
Instructions
Preheat oven to 425° Line a rimmed baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the olive oil, harissa, garlic powder, salt, and pepper.
Add the cauliflower florets and toss to coat them with the olive oil mixture.
Spread the cauliflower in a single layer on the prepared baking sheet.
Roast for 30 minutes, flipping halfway through, or until the cauliflower pieces are caramelized and fork tender.
While the cauliflower is roasting, make the tahini sauce. In a large bowl, whisk the tahini, lemon juice, water and minced garlic until smooth. Add more water to thin, if needed.
Transfer the roasted cauliflower to a serving dish. Drizzle with the tahini sauce and garnish with parsley. Serve with additional tahini sauce on the side.
Notes
- Cut evenly sized florets. This ensures your cauliflower roasts evenly and prevents some pieces from burning while others stay undercooked.
- Don’t overcrowd the sheet pan. Spread the cauliflower in a single layer to allow proper browning and crispiness.
- Don’t overcook. For best results, roast the cauliflower florets until just fork tender. They should still have some bite to them.
- Use fresh lemon juice. Only use freshly squeezed lemon juice in the tahini sauce, since the store-bought version contains preservatives that make it taste artificial and bitter. Add lemon zest for extra citrus flavor!
- Whisk the tahini sauce well. Tahini can thicken when mixed with lemon juice; add water gradually until you reach a smooth, pourable consistency.
- Add nuts or seeds. Sprinkle slivered toasted almonds, pistachio nuts, pine nuts, or sesame seeds for extra crunch.
- Make it cheesy. If you aren’t vegan, top the whole dish with crumbled feta or grated parmesan.
- Refrigeration. Store leftover roasted cauliflower in an airtight container separate from the tahini sauce. It will last up to 4 days in the fridge.
- Reheating. To make the cauliflower crispy again, reheat it in a 375F oven or air fryer for 5-10 minutes. Microwaving will make it soggy.
- Don’t freeze it. Roasted cauliflower that’s been frozen loses its texture when reheated. Tahini sauce doesn’t freeze well, either.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 11g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 267mg | Potassium: 414mg | Fiber: 3g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 2mg