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.
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
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Side, Starter
Ingredients
Scale
- 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)
- 1/4 tsp paprika (optional)
Instructions
- Place oven rack in top position. Preheat oven to 425°F.
- 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.
- 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.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.
Notes
Adapted from: https://www.vegetariantimes.com/recipes/9945
Really delicious! The best cauliflower I’ve had and the sauce will definitely be a regular in our house from now on!
Did you use Tahini dip or paste?
Did the veg times remove this recipe? I can’t find it anymore. I made if one time and it was delicious!
Hi Marissa – I agree, it’s awesome! The link works for me but here it is again: http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/
I love the cauliflower tahini combo! I sometimes make mashed cauliflower with tahini 🙂
Hi, thanks so much for your comment! Oh that sounds delish! I made mashed cauliflower for the first time this week in my Cauliflower Purée with Mushroom Compote, Seared King Mushroom and Shitake Bacon post… and it would be awesome with tahini. Thanks for the tip!