Roasted Cauliflower with Tahini
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
190 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Cauliflower with Tahini
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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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Ingredients
- 1 cauliflower cored and cut into florets, large
- 2 tablespoon olive oil extra virgin
- 2 teaspoon harissa sauce or sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt or sea salt
- ¼ teaspoon black pepper
- ¼ cup parsley chopped, fresh
Tahini Sauce
- ½ cup tahini
- ¼ cup lemon juice fresh
- ¼ cup water warm
- 1 garlic minced, clove
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 Information
Show Details
Serving
1serving
Calories
190kcal
(10%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Sodium
267mg
(11%)
Potassium
414mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
227IU
(5%)
Vitamin C
55mg
(61%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 267mg | 11% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 55mg | 61% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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