Roasted Cauliflower with Tahini Sauce

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❤️ Why you’ll love it

This roasted cauliflower with tahini recipe is one of my all-time favorites. The secret to its deliciousness lies in the simple yet flavorful marinade. I love how the combination of garlic powder, sweet paprika, hot chili, oregano, basil, and rosemary adds a depth of flavor to the cauliflower that is just irresistible.

The best part is that this marinade is not only delicious but also incredibly easy to make. Just mix the spices with some olive oil, and you have a tasty, aromatic marinade that will take your cauliflower to the next level.

Roasting the cauliflower not only brings out its natural sweetness but also adds a delicious nutty flavor. The high heat helps caramelize the edges of the florets, giving them a wonderful texture and flavor. Plus, using the parchment paper or a non-stick baking sheet makes for easy cleanup, which is always a bonus.

🧾 Key ingredients

This roasted cauliflower with tahini is a simple yet delicious recipe that calls for easy-to-find ingredients. You may even have some of these in your pantry already.

Cauliflower is the star of this dish. It is a versatile vegetable that takes on the flavors of the herbs and spices beautifully. When roasted, it becomes tender on the inside and deliciously crispy on the outside.

Garlic powder and sweet paprika powder are the key seasonings in this recipe. They add a depth of flavor to the cauliflower that is both savory and slightly sweet.

Hot chili flakes are used sparingly in this recipe to add a subtle heat that balances the other flavors.

Oregano, basil, and rosemary are the dried herbs used in this recipe. They not only add a wonderful aroma to the dish but also infuse the cauliflower with a medley of herby flavors.

Olive oil is the preferred choice for this recipe. It helps to coat the cauliflower and the herbs, allowing them to roast to perfection.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this roasted cauliflower with tahini recipe, the most crucial piece of equipment you will need is a good quality sheet pan. I cannot stress enough how much of a difference a reliable sheet pan can make in your cooking, especially when it comes to roasting. It ensures that the cauliflower cooks evenly. If you don’t have one, use a parchment paper to prevent sticking.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Choose a firm, heavy, and tight cauliflower without any brown spots. Peel off as many leaves as you can, and then cut off the remaining leaves and the stem at the bottom.

STEP 2
Place the cauliflower head on a wooden cutting board with the stem above. Hold it steady by the stem and use a sharp knife to cut the stem of each floret off the main stem.

STEP 3
If you end up with larger florets, cut them in half for even cooking.

Making the roasted cauliflower with tahini

STEP 1
In a small bowl, combine the tahini, water, lemon juice, minced garlic, ground cumin, and salt. Mix these ingredients well to make the marinade.

STEP 2
Preheat your oven to 395 degrees Fahrenheit (200 degrees Celsius). Place the cauliflower florets on a sheet pan with parchment paper or a non-stick baking sheet.

STEP 3
Drizzle the marinade over the cauliflower florets, and then use your hands to ensure that the florets are covered on all sides with the marinade.

STEP 4
Spread the florets in a single layer on the baking sheet, making sure to space them out to avoid overcrowding. This will help them cook evenly.

STEP 5
Roast the cauliflower in the preheated oven for about 40 minutes. Check them halfway through the cooking time and adjust the time accordingly, depending on the size of the florets. They are ready when they are tender.

STEP 6
Add all the ingredients to make tahini sauce in a blender or food processor. Blend it until you get a smooth sauce.

💡 Expert tip

The size of your cauliflower florets is crucial to the cooking time. If your florets are smaller, they will need less time in the oven. Similarly, if you cut them larger, you may need to extend the cooking time. Always check your cauliflower at the halfway point to ensure it is not overcooked.

🔄 Variations

Add a crunchy texture with breadcrumbs. After mixing the cauliflower florets with the marinade, sprinkle them with a generous amount of breadcrumbs. This will give the dish a nice crunch, and it pairs well with the tender cauliflower.

Incorporate different spices for a unique flavor. The great thing about this recipe is that you can easily customize the spices to your liking. Experiment with cumin, coriander, or even curry powder, which will give the cauliflower a completely different flavor profile.

Try a different sauce. While I love the creaminess of tahini, you can easily swap it out for a different sauce. A vegan yogurt-based sauce with cucumber and dill would give the dish a fresh, tangy flavor. Or, you can go for a spicy option with a sriracha or buffalo sauce drizzled on top.

🥣 Serving ideas

Roasted cauliflower with tahini is a versatile dish that can be enjoyed in a variety of ways. It makes a delicious appetizer or side dish for a main course. The earthy, nutty flavor of the cauliflower pairs beautifully with the creamy, tangy tahini sauce.

I love serving this dish with a zesty quinoa salad for a satisfying and nutritious meal. The lentils add a protein punch, while the fresh vegetables and tangy vinaigrette complement the roasted cauliflower perfectly.

This dish also pairs well with other Middle Eastern-inspired dishes. Serve it alongside falafel, hummus, or baba ganoush for a delicious spread of vegan Mediterranean cuisine.

If you’re in the mood for something a bit more casual, consider serving this dish as a snack or appetizer. It’s great for dipping, so set out a platter of fresh vegetables, pita chips, and a variety of vegan dips for a fun and healthy grazing board.

And, of course, it goes without saying that this dish pairs beautifully with a variety of tahini-based sauces. In addition to the lemon herb tahini, mentioned above, try it with a vegan green peppercorn sauce (see below photo), spinach pesto, or zesty chimichurri. The possibilities are endless!

❄️ Storing tips

Storing and reheating this roasted cauliflower with tahini is a great way to enjoy it for several days.

To store, allow the dish to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days.

I do not recommend freezing this recipe. The roasted cauliflower will become quite soft and lose its crispy texture when it is thawed, and the tahini sauce may separate. It is best to enjoy this dish fresh or store it in the refrigerator for a few days.

To reheat, preheat your oven to 350°F (175°C). Spread the cauliflower out on a baking sheet and heat it in the oven for about 10-15 minutes, or until it is heated through. You can also reheat it in a pan on the stovetop over medium heat, stirring occasionally.

🤔 FAQs

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