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.
Recipe type: Side, Starter
Serves: 4
  • 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)
  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.
Adapted from:
Recipe by Vegangela at