ROASTED CAULIFLOWER WITH TAHINI SAUCE

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Roasted Cauliflower with Tahini Sauce is a flavourful and nutrient-rich dish which brings together the earthy sweetness of roasted cauliflower and the bold, creamy tang of a tahini and lemon sauce. This recipe is minimal in ingredients and preparation, yet the result is satisfyingly complex in taste and texture. Cauliflower becomes tender and caramelised in the oven with just a drizzle of olive oil. At the same time, the tahini sauce adds richness and depth, with a nutty undertone complemented by the lemon’s bright acidity. Whether enjoyed as a side dish, appetiser or plant-based snack, this recipe offers both versatility and visual appeal. It’s naturally gluten-free, vegan and low in carbohydrates, making it a wise choice for health-conscious eaters. Ideal for casual meals, dinner parties or weekday nourishment, this roasted dish delivers warmth, simplicity and Middle Eastern flair in every bite.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Middle Eastern

PREPARATION/TECHNIQUES

Roast

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Condiment / Spread

INGREDIENTS

Here is a list of ingredients for  Roasted Cauliflower with Tahini Sauce:

• ½ cup cauliflower florets

• ½ teaspoon olive oil

• 1 teaspoon tahini

• ½ teaspoon lemon juice

FULL NUTRITIONAL INFORMATION

• Calories: 63.6 kcal

• Carbohydrates: 3.9 g

• Protein: 1.9 g

• Fat: 5.1 g

• Saturated Fat: 0.8 g

• Fibre: 1.5  g

• Sugar: 1.1 g

• Sodium: 21.9 mg

• Potassium: 183.3 mg

• Calcium: 33.2 mg

• Iron: 0.7 mg

PREPARATION

• Preheat The Oven: Set oven to 200°C (400°F) and line a small baking tray with parchment paper.

• Prepare The Cauliflower: In a small bowl, toss cauliflower florets with olive oil until well coated.

• Roast The Cauliflower: Spread the florets evenly on the tray and roast for 18–20 minutes, turning halfway through, until golden brown and tender.

• Make The Sauce: While cauliflower roasts, whisk tahini and lemon juice together in a small bowl until smooth. Add a teaspoon of water if needed to thin.

• Serve: Transfer the roasted cauliflower to a plate and drizzle with the tahini sauce just before serving.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS

• Dry The Cauliflower: Pat cauliflower dry after rinsing to ensure it roasts and not steams.

• Roast Evenly: Space out the florets on the tray so they roast evenly and get crispy edges.

• Thin The Sauce: Add a few drops of warm water to the tahini sauce if it’s too thick.

• Flavour Boost: Add a pinch of cumin or smoked paprika for a deeper flavour profile.

• Double The Recipe: This dish can easily be scaled for meal prep or more significant portions.

VARIATIONS

• Add Chickpeas: Toss in canned chickpeas before roasting for a protein boost.

• Garnish With Herbs: Fresh parsley or coriander can add colour and freshness.

• Spice It Up: A touch of chilli flakes or harissa paste adds heat to the sauce.

• Try With Broccoli: Swap cauliflower for broccoli florets for a different texture.

• Tahini Alternatives: Use cashew butter or a vegan yoghurt sauce if tahini is unavailable.

PREPPING AND STORAGE

• Fridge Storage: Store roasted cauliflower and tahini sauce separately in airtight containers for up to 3 days.

• Reheat: Reheat cauliflower in the oven at 180°C (350°F) for 8–10 minutes for best texture.

• Do Not Freeze: Roasted cauliflower tends to get mushy after freezing; it is best enjoyed fresh.

• Make Ahead Tip: Roast cauliflower and prep tahini sauce up to 24 hours in advance for quick assembly.