Roasted Cauliflower with Lemon Herb Tahini (Printable Version)
Tender roasted florets with creamy zesty tahini sauce bursting with Mediterranean flavors
# Ingredient List:
→ Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Lemon Herb Tahini Sauce
08 - 1/3 cup tahini (sesame seed paste)
09 - 1/4 cup water (plus more as needed)
10 - 3 tablespoons freshly squeezed lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - 1 small garlic clove, minced
13 - 2 tablespoons chopped fresh parsley
14 - 2 tablespoons chopped fresh cilantro
15 - 1/2 teaspoon salt
16 - Zest of 1 lemon
→ Garnish
17 - 2 tablespoons toasted pine nuts (optional)
18 - Extra chopped herbs
19 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway, until golden and tender.
04 - In a medium bowl, whisk together tahini, water, lemon juice, olive oil, garlic, parsley, cilantro, salt, and lemon zest until smooth. Add more water, one tablespoon at a time, to reach your desired consistency.
05 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with lemon herb tahini sauce.
06 - Garnish with toasted pine nuts, extra fresh herbs, and lemon wedges. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce transforms plain cauliflower into something rich and velvety that even vegetable skeptics go back for seconds
- You can roast the cauliflower ahead of time and serve it room temperature, making it perfect for stress-free entertaining
02 -
- The tahini sauce will look thick and curdled when you first add the liquid, but keep whisking—emulsion happens suddenly
- Cauliflower continues to soften after leaving the oven, so pull it out when it still has a tiny bit of bite
03 -
- Cut your cauliflower florets larger than you think you should—they shrink considerably as they roast
- Double the tahini sauce and keep it in your fridge for drizzling on everything from grain bowls to roasted sweet potatoes