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Roasted Cauliflower with Tahini Lemon Sauce

Close-up of perfectly Roasted Cauliflower with Tahini Lemon sauce drizzled over charred florets on a white plate.
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A simple recipe for perfectly roasted cauliflower topped with a bright, creamy tahini and lemon dressing.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup tahini paste
  • 1/4 cup fresh lemon juice
  • 2 tablespoons cold water (or more, to thin)
  • 1 tablespoon maple syrup (optional, for balance)
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat evenly.
  3. Spread the cauliflower in a single layer on the sheet pan.
  4. Roast for 25 to 30 minutes, flipping halfway through, until the edges are tender and slightly browned.
  5. While the cauliflower roasts, prepare the sauce. In a small bowl, whisk together the tahini, lemon juice, cold water, maple syrup (if using), and minced garlic until smooth. Add more water, one teaspoon at a time, until the sauce reaches your desired drizzling consistency.
  6. Remove the roasted cauliflower from the oven.
  7. Transfer the cauliflower to a serving platter. Drizzle generously with the tahini lemon sauce. Serve immediately.

Notes

  • For extra flavor, sprinkle smoked paprika or cumin over the cauliflower before roasting.
  • You can make the tahini sauce up to three days ahead and store it in the refrigerator. You may need to whisk in a little water before serving to restore the texture.
  • Garnish with fresh parsley or toasted sesame seeds before serving.

Nutrition

Find it online: https://spoonfulsnap.com/roasted-cauliflower-with-tahini-lemon/