Roasted Cauliflower in Lemon-Tahini Sauce

I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in low-carb risotto or simply roasted. Even if you’re not a huge cauliflower fan, I still really recommend trying this recipe. Just roasting the cauliflower alone really softens it and brings out a nice nutty flavor – but it’s this simple sauce that really makes the dish stand-out.

Roasted Cauliflower in Lemon-Tahini Sauce - Vegan and Gluten-Free

Notes

  • If you’re not familiar with Tahini, check out my post: What is Tahini?
  • I modified the original recipe by I leaving-out the sesame seeds and replacing the parsley with fresh chives. Oh, and I sprinkled a bit of paprika on top as well for a bit more color and taste
  • This makes a great side-dish, but you could also serve it as a starter to a nice meal or as part of a tapas menu

Roasted Cauliflower in Lemon-Tahini Sauce - Vegan and Gluten-Free

Roasted Cauliflower in Lemon-Tahini Sauce
 
Prep time
Cook time
Total time
 
This makes a great side-dish, but you could also serve it as a starter to a nice meal or as part of a tapas menu. Vegan and Gluten-Free.
Author:
Recipe type: Side, Starter
Serves: 4
Ingredients
  • 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
  • 4 tsp olive oil, divided
  • 2 cloves garlic, minced (about 2 tsp.)
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 1 tbsp chopped parsley (or fresh chives)
  • 1 tsp toasted sesame seeds (optional)
  • ¼ tsp paprika (optional)
Instructions
  1. Place oven rack in top position. Preheat oven to 425°F.
  2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
  3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
  4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.
Notes
Adapted from: http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce

5 Comments

  1. I love the cauliflower tahini combo! I sometimes make mashed cauliflower with tahini :)

    Reply
  2. Marissa says:

    Did the veg times remove this recipe? I can’t find it anymore. I made if one time and it was delicious!

    Reply
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