Roasted Cauliflower With Lemon Tahini (Printable)
Crispy roasted cauliflower with a bright lemon-herb tahini drizzle. Vegan, gluten-free Mediterranean side dish.
# List of ingredients:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Lemon Herb Tahini Drizzle
08 - 1/3 cup tahini (sesame seed paste)
09 - 4 tablespoons freshly squeezed lemon juice
10 - 2 tablespoons water (plus more as needed for consistency)
11 - 1 tablespoon extra-virgin olive oil
12 - 1 small garlic clove, finely minced
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon fresh dill, finely chopped
15 - 1/2 teaspoon salt
16 - Zest of 1/2 lemon
→ Optional Garnishes
17 - 2 tablespoons pomegranate seeds
18 - 1 tablespoon toasted pine nuts
19 - Extra fresh herbs (parsley, dill, or mint)
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender.
04 - While the cauliflower roasts, whisk together tahini, lemon juice, water, extra-virgin olive oil, minced garlic, parsley, dill, salt, and lemon zest in a small bowl. Add additional water one teaspoon at a time until the sauce reaches a smooth, pourable consistency.
05 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the lemon herb tahini sauce.
06 - Finish with pomegranate seeds, toasted pine nuts, and additional fresh herbs if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini drizzle tastes like something you would pay good money for at a restaurant, but it comes together in about two minutes with a whisk and a bowl.
- It works as a side, a light main, or the kind of thing you pick at cold from the fridge the next day and somehow like even better.
02 -
- If you crowd the pan the cauliflower will steam and turn soft instead of getting those irresistible charred edges that make the dish.
- Tahini seizes and clumps when you first add lemon juice, so do not panic, just keep whisking and adding water until it comes back smooth.
03 -
- Flip the cauliflower at the fifteen minute mark and rotate the pan for even browning since most ovens have hot spots.
- Pull the tahini sauce together first so the flavors have time to mingle while the cauliflower roasts, it always tastes better after sitting.