Roasted Cauliflower Lemon Tahini (Printable)

Tender roasted cauliflower with a creamy, zesty lemon tahini sauce, perfect as a flavorful side or light dish.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Roasting

02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Lemon Tahini Sauce

05 - ⅓ cup tahini (sesame paste)
06 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
07 - 1 tablespoon olive oil
08 - 1 small garlic clove, finely minced
09 - 2 to 3 tablespoons water, as needed to thin sauce
10 - ½ teaspoon ground cumin
11 - ¼ teaspoon sea salt

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - 1 teaspoon toasted sesame seeds
14 - Extra lemon wedges (optional)

# How To Cook:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, sea salt, and black pepper, tossing until evenly coated.
03 - Arrange the cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
05 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with lemon tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and optional lemon wedges. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in 40 minutes with minimal effort, yet tastes like you spent hours in the kitchen
  • The creamy lemon tahini sauce is pure magic—tangy, rich, and secretly so easy to make
  • It works as a side dish, a light main course, or even packed into lunch boxes the next day
  • Vegan and gluten-free without feeling restrictive or apologetic about it
02 -
  • Don't skip flipping the cauliflower halfway through roasting. The first side to touch the pan gets the color, but flipping ensures even caramelization and no burnt bottoms.
  • The sauce thickness is personal—add water gradually so you end up with what makes you happy. Some people want it drizzle-able, others prefer it thicker.
  • Lemon juice can split the tahini sauce if you add it too fast. Whisk as you pour, or add it a teaspoon at a time if you're nervous. A calm hand and steady whisking prevents a broken sauce.
03 -
  • If your tahini sauce breaks or looks grainy, start fresh in a new bowl with one tablespoon of cold water, then slowly whisk in your broken sauce. Patience and a calm hand fix almost everything.
  • Toast your cumin, sesame seeds, and even your tahini in a dry pan for just a minute or two before using. This small step unlocks deep, toasty flavors that make people ask what your secret is.

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