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Roasted Cauliflower With Tahini Sauce
5 from 15 votes

Roasted Cauliflower With Tahini Sauce

Roasted Cauliflower With Tahini Sauce showcases tender cauliflower florets spiced with a shawarma-style marinade and roasted until golden brown. The accompanying tahini sauce adds a creamy, nutty element, balanced by lemon and garlic. Toppings like toasted almonds, pomegranate seeds, and parsley provide added texture and freshness. This combination creates a warm, savory side or main dish with layers of flavor and contrasting textures.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 6
Course: Side Dish, Main Course, Lunch
Cuisine: Mediterranean, Middle Eastern

Ingredients

  • 2 pounds cauliflower from about 2 medium-sized cauliflower heads, florets
Shawarma-style marinade:
  • 6 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons cumin ground
  • 1 teaspoon Aleppo pepper flakes or red pepper flakes (optional
  • 1 teaspoon smoked paprika sweet
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ½ teaspoon Turmeric ground
  • 1 teaspoon salt
Tahini sauce
  • ½ cup tahini
  • 4 tablespoons water more as needed
  • 4 tablespoons lemon juice
  • 1 garlic minced, large clove
  • ½ teaspoon salt
Cauliflower salad toppings (optional):
  • 2 tablespoons parsley finely chopped
  • 3 tablespoons almond toasted, flaked
  • 2 tablespoons pomegranate seeds aka pomegranate rubies
  • black pepper freshly ground
  • salt freshly ground
  • lemon to serve, wedges

Instructions

    Cup of Yum
  1. Place the cauliflower florets in a large mixing bowl. And mix the marinade ingredients in a small bowl. Pour the marinade over the cauliflower and mix until well-coated. Set the cauliflower aside to marinade for 30 minutes at room temperature, or refrigerate overnight to get ahead.
  2. Preheat oven* to 450 °F (reduce convection oven temperature to 410 °F). Once hot, add a rimmed baking sheet to preheat in the oven for 5 minutes. I use a half-sheet pan.
  3. Carefully arrange the marinated cauliflower florets in an even layer on the hot baking sheet. Place it on the middle shelf of the preheated oven. And roast for 15 minutes, then stir and flip the cauliflower pieces to brown evenly. Return the cauliflower to the oven for a final 10 to 15 minutes. The cauliflower should be golden brown outside and tender inside.
  4. While the cauliflower roasts, make the tahini sauce. Grab a small bowl, and whisk together the tahini sauce ingredients. The mixture will turn grainy before it turns smooth. Just keep on whisking. Your tahini sauce should be thick and creamy. Add more water if your sauce is too thick, only a teaspoon at a time. Taste and add more salt if needed.
  5. I prefer to spread the tahini sauce on a shallow serving plate and top it with roasted cauliflower. But you can also mix the cauliflower and tahini sauce in a salad bowl. Finish with parsley, almonds, pomegranate seeds, and a generous grind of black pepper with salt to taste. And serve with lemon wedges.

Notes

  • Adjust oven temperature based on your oven and floret size to achieve tender and well-browned cauliflower.
  • Use shawarma-style spice mix or substitute with store-bought shawarma seasoning for convenience.
  • Serve roasted cauliflower hot or at room temperature with optional toppings like parsley, toasted almonds, and pomegranate seeds.
  • Store leftovers in an airtight container in the fridge for up to three days.