Roasted Cauliflower With Green Tahini (Printable Version)

Golden roasted cauliflower tossed with cumin and smoked paprika, finished with a bright green tahini drizzle.

# Ingredient List:

→ Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Green Tahini Sauce

07 - 1/2 cup tahini
08 - 1/2 cup packed fresh parsley leaves
09 - 1/2 cup packed fresh cilantro leaves
10 - 2 tablespoons fresh lemon juice
11 - 1 small garlic clove, minced
12 - 1/4 cup cold water, plus more as needed
13 - 1/2 teaspoon sea salt

→ Garnish

14 - 2 tablespoons toasted pine nuts (optional)
15 - Chopped fresh herbs
16 - Lemon wedges

# How to Make It:

01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Arrange the florets in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
04 - While the cauliflower roasts, combine tahini, parsley, cilantro, lemon juice, garlic, water, and sea salt in a blender or food processor. Blend until smooth and bright green, adjusting consistency with additional water as needed. Taste and season as preferred.
05 - Transfer the roasted cauliflower to a serving platter and drizzle generously with the green tahini sauce.
06 - Sprinkle with toasted pine nuts, extra chopped herbs, and serve with lemon wedges if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • When you serve this, everyone assumes you spent ages in the kitchen (but you know it’s all quick magic and a good blender).
  • The flavors are bright but cozy, making even cauliflower skeptics go back for seconds.
02 -
  • If you crowd the baking sheet, you’ll end up with steamed cauliflower, not crispy edges—I’ve learned to always use two sheets if needed.
  • The tahini sauce will thicken as it sits, so thin it at the last minute with an extra splash of water for drizzling.
03 -
  • If you toast the pine nuts while the cauliflower roasts, keep an eye out because they go from perfect to burnt in seconds.
  • Warming your tahini to room temperature makes it blend smoother and keeps the sauce from seizing or splitting.

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