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Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish


  • 1 head cauliflower, broken into florets
  • 2 tbsp olive oil, divided
  • 4-6 cloves garlic
  • ¼ c tahini
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ c water
  • fresh parsley, chopped
  • sesame seeds, lightly toasted


  • Toss cauliflower with 1 tbsp olive oil and spread in a single layer on a baking sheet.
  • Season with salt.
  • Bake at 350° for ~20 minutes, flipping about half-way through.
  • Meanwhile, in a small saucepan, saute garlic in remaining oil until fragrant, being careful not to burn it.
  • Take off heat and stir in tahini, lemon juice, and water.
  • Add more water if it isn’t creamy enough for your tastes.
  • After 20 minutes, the florets should be firm, but tender enough so you are able to pierce them with a fork without any trouble.
  • When done, place the florets in a large bowl, pour the tahini sauce on top, and toss to coat.
  • Garnish with a handful of fresh chopped parsley and toasted sesame seeds and enjoy!