Roasted Cauliflower Lemon Tahini (Printable)
Caramelized roasted cauliflower with a zesty lemon herb tahini drizzle, perfect as a vibrant side.
# List of ingredients:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste
→ Lemon Herb Tahini Drizzle
08 - 1/3 cup tahini (sesame seed paste)
09 - 3 tablespoons fresh lemon juice (about 1 lemon)
10 - 2 tablespoons water, plus more as needed
11 - 1 tablespoon extra virgin olive oil
12 - 1 clove garlic, minced
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon chopped fresh dill (optional)
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground cumin
→ Garnish
17 - 2 tablespoons toasted pine nuts or sunflower seeds
18 - Additional chopped fresh parsley or dill
19 - Lemon zest (optional)
# Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper until every floret is evenly coated.
03 - Spread the seasoned cauliflower onto the prepared baking sheet in a single, even layer. Roast for 25 to 30 minutes, flipping the florets halfway through, until golden brown and tender with crisp, caramelized edges.
04 - While the cauliflower roasts, whisk together the tahini, lemon juice, 2 tablespoons of water, olive oil, minced garlic, parsley, dill (if using), salt, and ground cumin in a medium bowl until smooth. Add additional water one tablespoon at a time until the sauce reaches a pourable, drizzle-friendly consistency.
05 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the lemon herb tahini sauce. Finish with toasted pine nuts or sunflower seeds, additional chopped herbs, and lemon zest if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between those deeply caramelized, smoky florets and the bright, creamy tahini sauce is genuinely addictive.
- It looks like something you would order at a restaurant but comes together with pantry staples on a single baking sheet.
02 -
- Cauliflower releases a lot of water, so if your florets are crowded on the pan they will steam instead of roast and you will wonder what went wrong.
- Tahini seizes when it meets lemon juice, which looks alarming but is completely normal, and adding water slowly while whisking brings it right back.
03 -
- Flip the cauliflower exactly once, at the halfway mark, because fussing with it too often breaks the florets and prevents a proper crust from forming.
- Stir your tahini jar thoroughly before measuring, because the oil separates and settles at the top, and a separated scoop will make your sauce grainy instead of smooth.