Roasted Cauliflower with Spicy Tahini Sauce
Prep Time
25 minutes

Enjoy over rice or quinoa, alongside beans, tofu, or another protein for a complete meal in one bowl. 

Meal Type
Side Dishes
Roasted Cauliflower:
1 head of cauliflower
2 tablespoons extra virgin olive oil
kosher salt to taste
red pepper flakes to taste

Tahini Sauce:
3 tablespoons tahini paste
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 garlic cloves minced
¼ teaspoon cayenne
kosher salt to taste
Fresh ground black pepper to taste

fresh parsley cut small leaves

 Preheat the oven to 400°F with a rack in the center position. 


Cut florets from the cauliflower stem and place them onto a baking sheet. Drizzle with olive oil and sprinkle with salt and red pepper flakes. Toss with clean hands to coat. Spread evenly over the baking sheet. 


Flip the florets halfway through the roasting process, or until they are golden brown and tender with a fork.


As the cauliflower is roasting, combine the tahini, lemon juice, olive oil, garlic clove, cayenne and salt in a small mixing bowl. If it’s a little thick add a tablespoon of water. Whisk until combined and about the consistency of hummus. Add salt and pepper as desired. 


Remove the florets after twenty five minutes or once they are golden brown and tender with a fork.


To serve drizzle sauce over roasted cauliflower and garnish with fresh parsley.