Roasted Cauliflower with Lemon Tahini
If you know me, you know I’m all about those easy, flavorful side dishes that double as total showstoppers—and this Roasted Cauliflower with Tahini checks all the boxes. It’s crispy, golden, and drenched in the most dreamy, tangy tahini sauce.
Servings: 6 servings
Ingredients
- 2 heads cauliflower cut into medium florets
- 1 yellow onion thinly sliced
- 4 thyme sprigs
- 8 cloves garlic
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 lemon juiced
For the Tahini Sauce
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic roughly chopped
- 2 tablespoons water as needed
- kosher salt
Instructions
- Preheat your oven to 425°F. On a large, rimmed baking sheet, toss the cauliflower florets, sliced onion, thyme sprigs, and garlic cloves with olive oil. Season generously with kosher salt and freshly cracked black pepper. Spread everything out into a single layer to ensure even roasting.
- Roast for 25-35 minutes, tossing once or twice, until the cauliflower is golden and just beginning to char at the edges.
- Drizzle the juice of one lemon over the roasted vegetables, toss to combine, and return to the oven for an additional 5-10 minutes, or until the cauliflower is tender and caramelized.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, and chopped garlic until smooth. Gradually add water, one tablespoon at a time, whisking until the sauce is pourable. Season with kosher salt to taste.
- Transfer the roasted cauliflower to a serving platter, drizzle generously with the tahini sauce, and serve with extra lemon wedges on the side if desired.
Notes
- Don’t skimp on the fat: You need olive oil, and plenty of it! A generous drizzle ensures the cauliflower roasts to perfection, avoiding any dried-out, sad veggies. Trust me—ain’t nobody got time for that!
- Space matters: Give your veggies room to breathe! Overcrowding the baking sheet will cause them to steam instead of roast, resulting in softer, less crispy cauliflower. Use two baking sheets if needed.
- High heat is key: Roasting at 425°F is what gives you those perfectly caramelized, crispy edges.
- Toss halfway through: This helps everything cook evenly and ensures every bite has that golden, roasted goodness.
- Go for color: You want those beautiful brown bits on your cauliflower. That caramelization is where all the flavor lives, so don’t be afraid to let them get a little toasty!
- Make the tahini sauce ahead: It keeps well in the fridge and is great on everything from roasted veggies to grain bowls and grilled chicken.
Nutrition
Calories: 213kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 70mg | Potassium: 705mg | Fiber: 5g | Sugar: 5g | Vitamin A: 44IU | Vitamin C: 109mg | Calcium: 79mg | Iron: 2mg