Ingredients
1 head cauliflower, cut into pieces
Olive oil, for roasting
For Tahini Sauce:
3 cubes Dorot Gardens crushed garlic
1 cup of Mighty Sesame Tahini
Juice of 1/2 lemon
1 tbsp honey (or maple syrup)
3 tbsp olive oil
1 tsp salt
1/2 tsp ground pepper
1 tsp turmeric
1 tsp paprika
Water, as needed to thin out the sauce
Directions
- Pre-heat the oven to 450F.
- Drizzle cauliflower with olive oil and roast on a sheet pan for 25-30 minutes, until golden brown.
- Meanwhile, whisk all tahini sauce ingredients in a bowl, adding water a little at a time until creamy and pourable.
- Remove the cauliflower once cooked and drizzle with tahini sauce. Serve it with extra sauce on the side.
By Chef George Duran
Why You’ll Love Roasted Cauliflower with Tahini Recipe
Meet weeknight comfort with a bright twist with this recipe for roasted cauliflower with tahini sauce. It’s nutty, lemony, and irresistibly creamy. Golden florets get a quick drizzle, then a silky sesame finish for maximum flavor with minimal effort.
With a short ingredient list, this roasted cauliflower with tahini recipe leans on high heat for caramelized edges and a fast, whisk-and-pour sauce. No blender needed! Just shake and squeeze our tahini into the bowl and mix away.
For the creamiest ribbons, use Mighty Sesame tahini; the no‑mess bottle makes plating simple. And if you’re looking for some quick tahini snacks, you can view our other tasty and healthy tahini products.
How to Serve Your Roasted Cauliflower with Tahini Sauce
Serve this dish hot from the pan or at room temperature. The contrast of crisp edges and cool toppings really shines. Roasted cauliflower with tahini sauce serves as a centerpiece in mezze spreads and adds delicious flavor and texture to grain bowls and salads.
- Spoon over herbed couscous or quinoa; add fresh herbs and lemon zest.
- Toss with chopped cucumbers, tomatoes, and parsley, then finish with sumac.
- Sprinkle toasted almonds, pistachios, or sesame and a pinch of chili flakes.
- Tuck into warm pitas with greens and quick-pickled onions.
Ideas on Storing Leftovers
Store leftover roasted cauliflower with tahini promptly in a clean, airtight container and refrigerate within 2 hours of cooking. Keep refrigerated at 40F (4C) or below and consume within 3 days for safety and quality.
When reheating, spread the cauliflower on a sheet pan and heat at 325F (165C) until the internal temperature reaches 165F (74C) and the cauliflower is warmed through but not dried out. If the tahini sauce thickens during reheating, whisk in a small amount of warm water or fresh lemon juice to restore its creamy texture. Avoid reheating more than once.
This roasted cauliflower with tahini is also excellent served cold. You can fold it into salads, tuck it into pitas, or serve it over grains for a flavorful, convenient meal option.
Tips on Making the Best Roasted Cauliflower with Tahini Sauce:
- Crank the heat: Roast at 450F for browned edges and tender centers. Preheating the pan jump‑starts caramelization and prevents steaming.
- Salt smartly: Season florets on the tray so salt draws moisture early and helps crisp the surface.
- Thin, then taste: Add water to the sauce a teaspoon at a time until glossy; adjust lemon, salt, and sweetener last.
- Finish fresh: A final shower of herbs, lemon zest, or pomegranate seeds makes colors pop and brightens rich sesame notes.
FAQs about Roasted Cauliflower with Tahini
Yes! You can refrigerate the sauce up to 3 days. It thickens as it chills; whisk with warm water or lemon before serving and season to taste.
Use a large, hot sheet pan, don’t crowd, and toss with just enough oil. High heat and space promote browning, not steaming.
It’s easy to make it vegan. You can swap honey for maple syrup or date syrup and you’re all set!
Serve with herbed couscous, quinoa, rice pilaf, or warm pitas. Add a crisp salad with cucumbers and tomatoes for freshness.
