Oven Roasted Cauliflower with Tahini
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
283 kcal
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Cuisine
American, Middle Eastern
Oven Roasted Cauliflower with Tahini
Description
The Oven Roasted Cauliflower with Tahini recipe features a large cauliflower cut into florets and tossed with olive oil and warm spices like cumin and coriander. Roasting at a high temperature until golden and fork-tender intensifies the cauliflower's natural sweetness and creates a slightly crispy exterior. Meanwhile, the tahini sauce is made by whisking tahini paste with lemon juice, crushed garlic, salt, and water to create a creamy, smooth dressing that perfectly balances the roasted vegetable.
Served warm, this recipe offers a flavorful plant-based dish with contrasting textures: tender roasted cauliflower and a silky, tangy sauce. Fresh parsley can be added as a garnish if desired, enhancing the visual appeal and adding herbal notes. This recipe is suitable as a side dish or can be part of a vegetarian spread.
The notes suggest enjoying the cauliflower freshly roasted for optimal texture and flavor. Leftovers can be stored airtight in the refrigerator for 2–3 days and reheated in the oven to maintain crispness. While the original spices and olive oil combination is recommended for best results, substitutions in spices or oils are possible if needed.
Ingredients
For the Cauliflower
- 1 cauliflower large head
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
For the Tahini Sauce
- ½ cup tahini paste
- 1/3 cup lemon juice
- 2 garlic crushed, cloves
- ¼ teaspoon salt
- ¼ cup water
Instructions
- Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
- Use a chef’s knife to slice the cauliflower in half. Then cut the cauliflower into smaller florets using your knife. Place the cauliflower on the baking sheet, add olive oil, cumin, coriander, salt and pepper and toss with your hands to combine. Roast until golden and fork tender, about 35-40 minutes.
- Meanwhile, add the tahini paste, lemon juice, garlic and salt to a small bowl and stir with a fork or whisk until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth without any clumps.
- Serve warm with fresh parsley and tahini sauce, if desired.
Notes
- Enjoy the cauliflower soon after roasting for the best texture and flavor.
- Leftover roasted cauliflower can be stored in an airtight container for 2-3 days and reheated in the oven to restore crispness.
- You may substitute different spices or oils, but following the original ingredients is recommended for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Sodium | 346mg | 14% |
| Potassium | 588mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 79mg | 88% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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