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Roasted Cauliflower with Creamy Tahini Sauce

A quick and delicious recipe for roasted cauliflower served with a creamy tahini sauce, perfect for any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head large head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
For the Creamy Tahini Sauce
  • 1/3 cup tahini
  • 3 tablespoons water (more to thin if desired)
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • to taste Salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets in a large bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until they’re well coated.
  3. Spread the florets out evenly on a baking sheet.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, flipping halfway through.
  2. While the cauliflower is roasting, whisk together tahini, water, lemon juice, minced garlic, and salt in a small bowl.
  3. Serve the roasted cauliflower drizzled with the tahini sauce.

Notes

Taste as you go; adjust tahini sauce thickness with more water if needed. Optional: garnish with fresh herbs or chili flakes. Leftover, store in an airtight container in the fridge for up to 3 days.