Roasted Cauliflower Lemon Tahini (Print Version)

Golden roasted cauliflower with creamy lemon-herb tahini sauce—a vibrant Mediterranean side dish.

# List of Ingredients:

→ For the Roasted Cauliflower

01 - 1 large head cauliflower, cut into bite-size florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika

→ For the Lemon Herb Tahini Drizzle

07 - 1/3 cup tahini (sesame seed paste)
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, finely minced
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 tablespoon fresh dill, finely chopped
12 - 1/4 cup water (plus more as needed)
13 - 1/4 teaspoon sea salt
14 - Zest of 1 lemon

→ To Serve

15 - 2 tablespoons toasted pine nuts
16 - Extra chopped fresh herbs
17 - Lemon wedges

# Step-by-step Instructions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, sea salt, black pepper, ground cumin, 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, flipping the florets halfway through, until golden brown and fork-tender.
05 - While the cauliflower roasts, whisk together the tahini, lemon juice, minced garlic, parsley, dill, sea salt, and lemon zest in a bowl. Gradually add water, whisking until the sauce is smooth and pourable. Adjust seasoning and consistency as needed.
06 - Arrange the roasted cauliflower on a serving platter. Drizzle generously with the lemon herb tahini sauce. Garnish with toasted pine nuts, extra chopped herbs, and lemon wedges. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini sauce is the kind of thing you will start putting on everything from roasted carrots to straight out of the bowl with a spoon.
  • It looks like something you would order at a restaurant but comes together with pantry staples and zero fuss.
  • Works beautifully as a side dish but honestly shines as a main when piled over rice or stuffed into warm pita.
02 -
  • Tahini behaves strangely when you first add liquid and will clump and seize before smoothing out so do not panic and throw it away.
  • Flipping the cauliflower halfway through roasting is not optional because one side will burn while the other stays pale and sad.
  • The sauce thickens as it sits in the fridge so always stir in a splash of water before using leftovers.
03 -
  • Make the tahini drizzle up to three days ahead and store it in the refrigerator so the flavors meld and deepen over time.
  • Cut the cauliflower florets flat on one side instead of round so more surface area touches the pan and gets crispy.

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