Roasted Cauliflower with Tahini
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.
Servings 6
Calories 190kcal
Ingredients
- 1 large cauliflower cored and cut into florets
- 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 fresh parsley chopped
Tahini Sauce
- ½ cup tahini
- ¼ cup fresh lemon juice
- ¼ cup warm water
- 1 garlic clove minced
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
Serving: 1serving | Calories: 190kcal | Carbohydrates: 11g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 267mg | Potassium: 414mg | Fiber: 3g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 2mg
