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Roasted Cauliflower With Tahini Sauce

Roasted Cauliflower With Tahini Sauce: A Flavor Adventure

This Roasted Cauliflower with Tahini Sauce is a celebration of bold Middle Eastern flavors that can transform any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 2 pounds cauliflower florets from 2 medium-sized heads
  • 2 tablespoons olive oil or avocado oil as a substitute
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon ground cumin or ground coriander as a substitute
  • 1 teaspoon Aleppo pepper flakes optional, can substitute with red pepper flakes
  • 1 teaspoon sweet smoked paprika can use regular paprika
  • 1 teaspoon garlic powder or fresh garlic to taste
  • 1/2 teaspoon ground cinnamon use sparingly
  • 1/2 teaspoon ground turmeric adjust to preference
  • 1 teaspoon salt kosher salt works well
For the Tahini Sauce
  • 1/2 cup tahini high-quality recommended
  • 1/4 cup water add until desired consistency
  • 2 tablespoons lemon juice or lime juice in a pinch
  • 1 clove minced garlic optional
For Garnishing
  • 1/4 cup parsley chopped
  • 1/4 cup almonds toasted, chopped
  • 1/2 cup pomegranate rubies for garnish

Equipment

  • large bowl
  • rimmed baking sheet
  • Small bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, whisk together olive oil, apple cider vinegar, ground cumin, Aleppo pepper flakes, sweet smoked paprika, garlic powder, ground cinnamon, ground turmeric, and salt. Add the cauliflower florets, tossing them until they are evenly coated in the rich marinade. Allow to marinate for at least 30 minutes.
  2. Preheat your oven to 450°F (230°C) and place a rimmed baking sheet inside for about 5 minutes.
  3. Remove the hot baking sheet and arrange the marinated cauliflower florets in a single layer. Roast for 15 minutes, gently flipping halfway through.
  4. Continue roasting for another 10-15 minutes until golden brown and tender.
  5. Whisk together tahini, water, lemon juice, and minced garlic in a small bowl until smooth and creamy.
  6. To serve, spread tahini sauce on a large plate and top with roasted cauliflower. Garnish with parsley, almonds, and pomegranate rubies.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 14gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 400mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 85mgCalcium: 10mgIron: 10mg

Notes

Cut cauliflower into even-sized florets for consistent cooking. Marinate for longer for deeper flavor. Preheat baking sheet for crispy texture. Adjust tahini sauce consistency by adding water gradually.

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