Roasted Cauliflower Lemon Tahini (Printable)
Golden roasted cauliflower florets with a creamy lemon-herb tahini drizzle, bursting with Mediterranean flavors.
# List of ingredients:
→ For the Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
→ For the Lemon Herb Tahini Drizzle
06 - 1/3 cup tahini
07 - 1/4 cup fresh lemon juice (about 1 large lemon)
08 - 1 tablespoon olive oil
09 - 1 clove garlic, finely minced
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 tablespoon fresh dill, finely chopped
12 - 2 to 4 tablespoons water (as needed for thinning)
13 - 1/4 teaspoon sea salt
14 - 1/8 teaspoon ground cumin
→ Garnishes
15 - Extra chopped herbs
16 - Lemon zest
17 - Toasted sesame seeds
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
03 - Spread the seasoned cauliflower in a single layer on the prepared baking sheet, ensuring space between florets for even caramelization.
04 - Roast for 25 to 30 minutes, turning the florets once halfway through, until golden and tender with crisp edges.
05 - While the cauliflower roasts, whisk together tahini, fresh lemon juice, olive oil, minced garlic, chopped parsley, dill, sea salt, and ground cumin in a bowl. Add water one tablespoon at a time until the sauce is smooth and pourable.
06 - Transfer the roasted cauliflower to a serving platter and drizzle generously with the lemon herb tahini sauce.
07 - Finish with extra chopped herbs, lemon zest, or toasted sesame seeds as desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce is the kind of thing you will want to put on everything from grain bowls to raw carrots.
- It looks impressive enough for guests but honestly comes together with almost no effort.
02 -
- Tahini can seize and turn thick and grainy when you add lemon juice all at once, so drizzle it slowly while whisking constantly.
- The cauliflower will continue cooking for a minute after you pull it from the oven so take it out just before you think it is perfectly done.
03 -
- Cut the cauliflower from the stem end to keep the florets intact rather than hacking them apart from the top.
- Let the baking sheet preheat in the oven for a few minutes before adding the cauliflower for an extra crispy bottom.