Go Back
–+ servings
Roasted Cauliflower with Tahini

Roasted Cauliflower with Tahini: A Flavorful Vegan Delight

This Roasted Cauliflower with Tahini transforms a humble vegetable into a stunning centerpiece, offering rich flavors and effortless preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower A large, firm head is key for achieving the perfect roasted texture.
  • 0.5 cup Olive Oil To create a luscious coating that helps the flavors meld beautifully.
  • 3 tablespoons Water For moisture, ensuring the spice oil penetrates every nook.
For the Spice Mix
  • 2 teaspoons Paprika Adds a smoky flair and vibrant color.
  • 1 teaspoon Salt Enhances the natural flavors and offers that comforting roasted taste.
  • 0.5 teaspoon Black Pepper For a subtle kick that complements the other spices.
  • 0.25 teaspoon Dried Oregano Lends an earthy undertone, perfect for roasted cauliflower.
  • 0.25 teaspoon Dried Basil Provides a touch of sweetness to balance the savory notes.
  • 0.25 teaspoon Dried Parsley For a classic herbal finish that brightens the dish.
  • 0.25 teaspoon Garlic Powder Adds a depth of savory flavor that pairs wonderfully with tahini.
  • 0.25 teaspoon Cumin Brings a nutty warmth that enriches the overall taste.
  • 0.125 teaspoon Cayenne Pepper For just a whisper of heat to excite the palate.
For the Tahini Sauce
  • 3 tablespoons Tahini Offers a creamy consistency and a delicious nuttiness.
  • 1 tablespoon White Vinegar For a tangy twist that cuts through the richness.
  • 2 teaspoons Lemon Juice Brings a zesty freshness that brightens the sauce.
  • 1 tablespoon Fresh Parsley Chopped, for garnishing and a splash of vibrant color.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Rinse the cauliflower under cold water and pat it dry. Trim away tough stalk and leaves.
  3. In a mixing bowl, whisk together the olive oil, water, paprika, salt, black pepper, oregano, basil, parsley, garlic powder, cumin, and cayenne pepper.
  4. Position the cauliflower upright and pour two-thirds of the spice mixture into the crevices, brushing the remaining spice oil generously over the florets.
  5. Roast for 35-55 minutes, checking for doneness with a fork in the thickest part.
  6. While the cauliflower is roasting, whisk together tahini, white vinegar, and lemon juice until smooth.
  7. Once done roasting, drizzle the warm tahini sauce over the cauliflower and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 270mgPotassium: 600mgFiber: 5gSugar: 2gVitamin C: 75mgCalcium: 70mgIron: 1mg

Notes

Feel free to customize with different spices and herbs as desired.

Tried this recipe?

Let us know how it was!