I know I love roasted cauliflower with Tahini! In this appetizing recipe, you will find a rich, lemony tahini sauce with caramelized cauliflower florals. A bite of golden brown cauliflower incorporates deep, nutty flavors, crunches and tenderness. Fresh lemon juice brightens the creamy tahini and perfectly complements the crispy roasted cauliflower.
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Finished with a sprinkle of fresh parsley and an explosion of colour and freshness, this simple recipe is a true shortpper! Great side dish or vegan main course for weekday dinner.
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Why do you like this recipe?
Dietary Restrictions: This simple recipe is a great way to delight a variety of diets, including vegetarian, vegan, dairy, gluten-free. Healthy yet flavorful: This is a must-see if you’re looking for a healthy side dish with simple ingredients that won’t slip through the flavor. Inspired by classic vegan recipes, tahini and roasted cauliflower combine a bold Mediterranean flavour for a healthy Mediterranean flavour with a healthy nutritional dish. Versatile dishes: Pair roasted cauliflower covered in tahini with grains, tuck into a warm pita, or enjoy straight from the oven.
Ingredient Notes
Roasted Cauliflower
Cauliflower: Many roasted cauliflower recipes use whole cauliflower, but I cut it into small flowers to make the surface area caramelized and easier to serve. Extra Virgin Olive Oil: Evo is the perfect choice for roasting cauliflower as it helps cauliflower develop beautiful crusts that pair well with lemon tahini. However, you can also use avocado or grapeseed oil. Harissa Sauce: You can make this North African chili paste from scratch using my simple harissa sauce recipe. Alternatively, you can buy harissa paste online or find it in the international section of the grocery store. Sriracha sauce also works if you have one. Garlic Powder: When roasting cauliflower, I would like to use garlic powder rather than fresh garlic cloves. Fresh garlic burns in the oven. Paprika: Paprika adds a mellow fruity flavour and gives the cauliflower a beautiful colour. You can get tips on char flavours with Smoked Paprika. Salt: Kosher salt helps to enhance flavor and bring out moisture. Use Zaatar salt on gorgeous Middle Eastern talent. Black pepper: For a spicy kick, exchange flavor profiles with white pepper or cayenne pepper. Fresh Parsley: Fresh herbs are the perfect finish for any dish, especially roasted vegetables! Replace the parsley with fresh coriander, mint or dill.
Lemon tahini sauce
Tahini: You can make your own by buying Tahini Paste from the store or blending toasted sesame seeds with drizzle of olive oil or sesame oil into a food processor until smooth. Lemon Juice: Always use freshly squeezed lemon juice! Include more lemon flavors with more lemon flavor. The lime juice adds a slightly sweeter, more tropical tongue. Garlic: Fresh garlic adds a flavourful aromatic punch that deepens the flavor of the lemon tahini sauce. But 1/4 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 florals and toss and coat with a mixture of olive oil.
Spread seasoned cauliflower on a prepared baking sheet lined with parchment. Roast cauliflower on 425F for 20 minutes and turn it over halfway through.
In a small bowl, mix tahini, lemon juice, water and garlic with elbows until smooth. Place the roasted cauliflower on a serving dish and drizzle with tahini sauce on top of the cauliflower. Serve with extra sauce.
Useful Tips
Cut small flowers evenly sized. This evens out the cauliflower roast and prevents some pieces from burning, while the other pieces remain undercooked. Do not overcrowd the sheet pan. Spread the cauliflower into a single layer to make it look suitable brown and crisp. Do not overcook it. For best results, roast the cauliflower florets until tender. They should still bite them a little. Use fresh lemon juice. Store-purchased versions contain artificial, bitter preservatives, so use only freshly squeezed lemon juice in tahini sauce. Add lemon zest for extra citrus flavor! Whisk the tahini sauce well. Tahini can become thicker when mixed with lemon juice. Gradually add water until smooth and poured consistency. Add nuts or seeds. Extra crunch to sprinkle with slivered toasted almonds, pistachio nuts, pine nuts, or sesame seeds. I’ll make it cheap. If you are not vegan, lift the entire dish up with crushed feta or grated Parmesan. Frozen. Store remaining roasted cauliflower in an airtight container separate from the tahini sauce. It lasts for up to 4 days in the fridge. Reheat. To make the cauliflower crispy again, reheat in a 375F oven or air fryer for 5-10 minutes. The microwave will be flooded. Please do not freeze. Frozen roasted cauliflower loses texture when reheated. The tahini sauce doesn’t freeze well either.
FAQ
Roasting small flowers is easier, but you can also make roasted cauliflower. Remove leaves, adjust the stems, rinse and dry. Pour the cauliflower head with a seasoned olive oil mixture and roast the entire cauliflower on a large 400F baking sheet for 45-60 minutes until golden brown and tender. I admit that the roasted cauliflower head in a serving platter is the perfect spotlight for a light meal!
Yes, but thaw and tap to remove any excess water. Roasting cauliflower from the frozen steams rather than crispy.
Harissa Sauce is a bold, smoky and slightly spicy chili paste from North African cuisine. My homemade harissa recipe uses roasted red peppers, serrano peppers, lemon juice, fresh spices, kosher salt, garlic cloves, olive oil and fresh mint.
yes! You can prepare this simple side dish in advance. Pre-roast the cauliflower, reheat in a hot oven or air fryer before serving, drizzle the fillet with fresh tahini sauce.
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Roasted cauliflower with tahini
Roasted Cauliflower and Tahini are delicious recipes, where you will encounter a rich, lemony tahini sauce with caramelized cauliflower florals. This simple recipe is ShowStopper Side Dish or Vegan Main Course.
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Serving: 6
calorie: 190kcal
Instructions
Preheat the oven to 425° and arrange a rimmed baking sheet with parchment or silicone mats.
In a large mixing bowl, whisk together the olive oil, harissa, garlic powder, salt and pepper.
Add the cauliflower florals and toss and coat with a mixture of olive oil.
Spread the cauliflower in a single layer on a prepared baking sheet.
Roast for 30 minutes, then flip it halfway through or roast until cauliflower pieces are caramelized and the fork is tender.
Make tahini sauce while the cauliflower is roasting. In a large bowl, whisk the tahini, lemon juice, water and garlic until smooth. Dilute more water if necessary.
Transfer the roasted cauliflower to a serving dish. Drizzle with tahini sauce and garnish with parsley. Add additional tahini sauce to the sides.
Note
Cut small flowers evenly sized. This evens out the cauliflower roast and prevents some pieces from burning, while the other pieces remain undercooked.
Do not overcrowd the sheet pan. Spread the cauliflower into a single layer to make it look suitable brown and crisp.
Do not overcook it. For best results, roast the cauliflower florets until tender. They should still bite them a little.
Use fresh lemon juice. Store-purchased versions contain artificial, bitter preservatives, so use only freshly squeezed lemon juice in tahini sauce. Add lemon zest for extra citrus flavor!
Whisk the tahini sauce well. Tahini can become thicker when mixed with lemon juice. Gradually add water until smooth and poured consistency.
Add nuts or seeds. Extra crunch to sprinkle with slivered toasted almonds, pistachio nuts, pine nuts, or sesame seeds.
I’ll make it cheap. If you are not vegan, lift the entire dish up with crushed feta or grated Parmesan.
Frozen. Store remaining roasted cauliflower in an airtight container separate from the tahini sauce. It lasts for up to 4 days in the fridge.
Reheat. To make the cauliflower crispy again, reheat in a 375F oven or air fryer for 5-10 minutes. The microwave will be flooded.
Please do not freeze. Frozen roasted cauliflower loses texture when reheated. The tahini sauce doesn’t freeze well either.
nutrition
Serving: 1Serving | calorie: 190kcal | carbohydrates: 11g | protein: 6g | fat: 16g | Saturated fat: 2g | Polyunsaturated fat: 5g | January Saturated Fat: 7g | sodium: 267mg | potassium: 414mg | fiber: 3g | sugar: 2g | Vitamin A: 227iu | Vitamin C: 55mg | calcium: 55mg | iron: 2mg
