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5 from 1 vote

Roasted Cauliflower with Lemon Tahini

Author: Gaby Dalkin


  • 2 heads cauliflower
  • 1 yellow onion sliced
  • 4 thyme sprigs
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 lemon juiced

For the Tahini Sauce

  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 3 garlic cloves roughly chopped
  • 2 tablespoons water
  • kosher salt


  • Preheat oven to 425°F. Cut cauliflower into medium pieces, toss on a large rimmed baking sheet with the sliced onion, thyme, 4 unpeeled garlic cloves, and olive oil. Season with salt and pepper. Roast, tossing occasionally, until just starting to char, 35-40 minutes.
  • Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10-15 minutes longer.
  • In a small bowl, whisk together the tahini, lemon, oil and garlic. Whisk until smooth. Add the water and continue mixing until pourable and season with salt.
  • Drizzle the tahini sauce over the cauliflower and serve with extra lemon as needed.