Tahini Cauliflower
Made with minimal ingredients and effort, tahini cauliflower comes together in no time while bringing an incredible flavour to the table. Enjoy this versatile cauliflower dish as a side, in a salad, or piled on flatbread as a topping.
This recipe is a simple yet delicious twist to basic roasted cauliflower with tons of flavour. We make this crowd-pleaser of a recipe all the time partially because it is so easy and partly because it’s so damn good. Made with a small list of basic ingredients and minimal prep, you’ll have this drool-worthy cauliflower on the table in no time.
Setting the oven to a high temperature is the key to getting each floret perfectly charred and full of a deep-roasted flavour; this also brings out the cauliflower’s nutty characteristics, which we further enhance with the sauce. The creamy tahini sauce truly is the star of the show here. Made with only four ingredients that you probably already have at home, we are sure that you will want this sauce on everything. And finally, what dish would be complete without a pop of colour? Fresh herbs are the final element that pulls the dish together with bright colour and flavours.
Given the simplicity and versatility of the dish, you can enjoy this cauliflower with literally anything – on its own, with burgers, in a veggie bowl, in tacos, the list goes on and on. Let us know how you eat your tahini cauliflower!
Don’t forget to tag us in your creations – @smallkitchenbigplates
Tahini Cauliflower
Made with minimal ingredients and effort, tahini cauliflower comes together in no time while bringing an incredible flavour to the table. Enjoy this versatile cauliflower dish as a side, in a salad, or piled on flatbread as a topping.
Ingredients
- Roasted Cauliflower
- 1 large head cauliflower, chopped into bite size pieces (including stalks and leaves)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, finely chopped
- 1/4 cup parsley, finely chopped
- Tahini Sauce
- 1/3 cup tahini
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1/4 cup water
Instructions
- Preheat oven to 425°F (218°C).
- Place the cauliflower onto a lined baking tray and toss it with the olive oil, cumin, smoked paprika, salt, and pepper. Roast until golden brown, about 25-30 minutes, turning them at 15 minutes.
- Meanwhile, whisk the tahini, lemon juice, garlic, and water in a large mixing bowl. The consistency should be thicker than salad dressing but still pourable. You may need to add more water 1 tablespoon at a time if the sauce is too thick.
- When the cauliflower is done, remove it from the oven and add it to the mixing bowl with the sauce
- Toss it around so all of the pieces get coated in the sauce, garnish with cilantro and parsley for an extra burst of flavour, and serve warm.
Notes
- No need to discard the cauliflower stalks and leaves, you can eat it all! (You may just have to chop off the bottom of the stalk if it is discoloured or extremely hard)
- Cilantro and parsley are our go-to’s for this recipe, but any fresh herbs will work to add that fresh flavour to the cauliflower.
smallkitchenbigplates 
I eat my cauliflower with my mouth!! I can attest to this being a delicious and easy recipe. Try it…try it NOW!!
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