Roasted Cauliflower Lemon Herb Tahini (Printable)
Tender roasted cauliflower topped with a bright lemon-herb tahini drizzle—vegan, gluten-free, and full of citrusy sesame flavor.
# List of ingredients:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon smoked paprika
→ Lemon Herb Tahini Drizzle
06 - ⅓ cup tahini (sesame seed paste)
07 - 1 clove garlic, minced
08 - ¼ cup fresh lemon juice (about 1 large lemon)
09 - 2 tablespoons water (plus more as needed)
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh dill
12 - ¼ teaspoon sea salt
13 - Zest of 1 lemon
# Steps:
01 - Preheat oven to 425°F. Line a 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 25–30 minutes, turning once halfway through, until florets are golden brown and fork-tender.
05 - While cauliflower roasts, whisk together tahini, minced garlic, lemon juice, water, sea salt, and lemon zest in a medium bowl until smooth. Add additional water one tablespoon at a time until the sauce reaches a creamy, pourable consistency.
06 - Fold chopped fresh parsley and dill into the tahini mixture. Taste and adjust seasoning as needed.
07 - Arrange roasted cauliflower on a serving platter and drizzle generously with the lemon herb tahini sauce. Garnish with additional fresh herbs and lemon zest if desired. Serve warm.
# Expert Advice:
01 -
- The smoky paprika on those caramelized edges will make you rethink everything you thought about cauliflower.
- That lemon herb tahini drizzle is honestly good enough to eat with a spoon, and it doubles as a salad dressing the next day.
02 -
- Tahini almost always seizes and looks curdled when you first add liquid, but if you just keep stirring and adding water it will magically smooth out.
- Cutting the cauliflower too small means it will roast faster than you expect and can char before the centers soften.
03 -
- Do not flip the cauliflower too early because those deeply golden brown edges are where all the flavor lives.
- Making the tahini sauce a few hours ahead and letting it sit in the fridge helps the garlic and herb flavors meld beautifully.