Name: Roasted Cauliflower with Tahini Sauce Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 medium head of cauliflower (about 2 pounds); 2 Tablespoons olive oil, plus more for drizzling; 1 teaspoon turmeric; 1 1/2 teaspoon cumin seeds; 1 teaspoon sea salt (Maldon flaky salt), divided; 1/3 cup tahini, stirred well; 3 Tablespoons freshly squeezed lemon juice; 1 clove garlic, grated or minced; 2 Tablespoons olive oil; Pinch of kosher salt; 1/4 cup ice cold water, plus more as needed; 1/4 cup shelled pistachios, roughly chopped; 1/4 cup chopped fresh mint leaves; 1/4 cup fresh flat-leaf parsley leaves; Flaky salt (Maldon)

Jump to Recipe· 4.5 from 72 reviews

If you’re looking for a dish that’s comforting, a little exotic, and downright delicious, you’re going to love this Roasted Cauliflower with Tahini Sauce Recipe. It’s one of those recipes I keep coming back to when I want something simple yet impressive—perfect for weeknight dinners or company alike. The nutty, creamy tahini sauce paired with that tender, perfectly roasted cauliflower is honestly just magic. Stick around, and I’ll walk you through every detail so you nail it on your first try!

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Why This Recipe Works

Simple Ingredients: Uses everyday pantry staples elevated by bright lemon and fragrant spices.
Perfect Texture: The simmer-then-roast method ensures cauliflower is tender inside with a golden, slightly crisp exterior.
Flavor Balance: Creamy tahini sauce cuts through the earthiness of the cauliflower for a harmonious bite.
Elegant Enough for Guests: Whole roasted cauliflower feels special without complicated steps.

Roasted Cauliflower with Tahini Sauce, roasted cauliflower recipe, tahini sauce recipe, roasted cauliflower with tahini, healthy roasted cauliflower dish - A whole roasted cauliflower with a golden brown, slightly charred surface sits in the center of a white plate on a white marbled texture. It is covered with a creamy light beige sauce that drips down the sides, and topped with chopped green herbs and crushed pistachios, adding a touch of green and brown texture. Some sauce drops and herb pieces are scattered around the plate near the base of the cauliflower, giving a fresh and inviting look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s beauty lies in its simplicity, but each ingredient plays its own crucial role. The cauliflower is the star, but the tahini sauce is the unsung hero that brings creaminess and brightness you’ll crave. When you shop, choose a firm, fresh head of cauliflower and a good-quality tahini—it makes a noticeable difference!

Cauliflower: Choose a medium-sized, firm head without brown spots for the best roasting.
Olive oil: Use extra virgin for drizzling and flavor.
Turmeric: Adds a warm, earthy note and vibrant color without overpowering.
Cumin seeds: Toasted whole seeds deepen the flavor and add subtle crunch.
Sea salt (Maldon flaky salt preferred): The large flakes brighten flavors and add a pleasant crunch as a finishing touch.
Tahini: A smooth sesame paste that forms the creamy base of the sauce.
Lemon juice: Freshly squeezed to cut through richness with acidity.
Garlic: Freshly grated brings pungent warmth to the tahini sauce.
Ice-cold water: Lightens the tahini sauce for perfect drizzle consistency.
Fresh mint and parsley (optional garnish): These herbs add vibrant color and freshness.
Pistachios (optional garnish): For crunch and a nutty contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love adapting this Roasted Cauliflower with Tahini Sauce Recipe in small ways depending on mood or season, and you absolutely should too! It’s flexible and forgiving, so don’t hesitate to personalize it.

Variation: Sometimes, I swap out cumin seeds for smoked paprika for a deeper smoky flavor—works wonders if you like a little kick.
Dietary tweaks: This recipe is naturally vegan and gluten-free, so feel free to add spicy chili flakes or fresh herbs to suit your cravings.
Seasonal changes: Swap parsley and mint for cilantro or basil in warmer months for a fresh spin.

Step-by-Step: How I Make Roasted Cauliflower with Tahini Sauce Recipe

Step 1: Prep & Parboil the Cauliflower for Tenderness

Start by giving your cauliflower a good rinse. I like to trim the bottom of the core so it sits flat on the baking sheet—this little trick helps it roast evenly without wobbling. Then comes the game-changer: parboiling the whole head in simmering water for 8 minutes. It sounds fancy, but this step makes the cauliflower beautifully tender inside, so you don’t end up with a crunch that’s too hard. Just be gentle when you lift it out—use a slotted spoon or spider to avoid breaking it.

Step 2: Season Your Cauliflower

After parboiling, let the cauliflower dry and cool on a wire rack or paper towels. Then drizzle olive oil all over and rub it gently so every nook is coated. That way, the turmeric, salt, and cumin seeds stick beautifully. I always add a second light drizzle of oil on top of the spices before roasting—it encourages golden browning and little crisp spots. It smells so good already!

Step 3: Roast Until Golden and Breathtaking

Pop the cauliflower into a 450ºF oven and roast for about 40-45 minutes. You’ll want to keep an eye on it the last 10 minutes and rotate the pan if needed for even color. The goal is a gorgeous golden-brown crust with a bit of char here and there—don’t be shy to let those edges darken, it adds so much flavor! When it looks dreamlike, take it out and let it rest for about 5 minutes.

Step 4: Whip Up the Tahini Sauce

While the cauliflower roasts, mix your tahini sauce. Combine tahini, lemon juice, grated garlic, olive oil, and a pinch of salt in a bowl. Whisk in cold water gradually—the sauce will lighten in color and smooth out. If it’s too thick, add a little more water, but you want it thick enough to drizzle nicely, not runny. This sauce is the real showstopper here, so don’t skip it!

Step 5: Assemble and Garnish

Place the roasted cauliflower on your favorite serving platter, drizzle generously with tahini sauce, and sprinkle over the pistachios, mint, parsley, and a pinch of flaky salt. It looks stunning and invites everyone to grab extra sauce because it’s that good!

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Pro Tips for Making Roasted Cauliflower with Tahini Sauce Recipe

Keep the Core Intact: Leaving the main stem intact helps the cauliflower hold together beautifully during cooking.
Don’t Skip Parboiling: This step ensures your cauliflower is perfectly tender inside — otherwise, it might stay too crunchy.
Adjust Tahini Sauce Consistency: Use cold water slowly to get a creamy yet drizzle-able sauce, not a soup.
Watch the Roast: Everyone’s oven heats a little differently, so keep an eye toward the end to get those gorgeous golden edges without burning.

How to Serve Roasted Cauliflower with Tahini Sauce Recipe

Garnishes

I love adding fresh mint and parsley because their bright, herbaceous notes lighten the richness of the tahini sauce. The pistachios aren’t just for looks—they add a wonderful crunch and nutty depth that pairs beautifully with the spices and creamy sauce. And that flake of Maldon salt on top? It’s the perfect final touch for bursts of salty goodness!

Side Dishes

This roasted cauliflower shines alongside simple sides like warm pita bread, fluffy couscous, or a crisp green salad. I’ve also paired it with spiced chickpeas or even grilled chicken for a heartier meal. It’s very versatile and plays well with Mediterranean or Middle Eastern-inspired dishes.

Creative Ways to Present

For special occasions, I like to serve this as a centerpiece on a big, rustic wooden board surrounded by lemon wedges and small bowls of extra tahini sauce, herbs, and nuts. It doubles as gorgeous table decor and a fun, interactive way for everyone to build their own perfect bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cauliflower in an airtight container in the fridge for up to four days. The tahini sauce keeps separately in a small jar to keep everything fresh and flavorful. Just give the sauce a good stir before serving again.

Freezing

Honestly, I don’t recommend freezing this whole recipe because the texture of roasted cauliflower can get mushy. But if you do freeze leftovers, separate the sauce from the cauliflower and freeze them in airtight containers. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I gently warm up the cauliflower in a skillet or oven to crisp the edges back up, adding a little olive oil if needed. Microwave works too for quick reheating, but just know it won’t be quite as crispy. Reheat the tahini sauce separately at room temperature or briefly in the microwave if you like it warm.

FAQs

Can I make this recipe vegan and gluten-free?

Absolutely! The Roasted Cauliflower with Tahini Sauce Recipe is naturally vegan and gluten-free as is, making it suitable for most dietary needs without any modification.
Why do I parboil the cauliflower before roasting?

Parboiling softens the cauliflower’s core, so it’s tender on the inside after roasting while still developing a crispy, golden exterior. Skipping this step can mean a crunchier, less evenly cooked result.
How do I store leftover tahini sauce?

Store tahini sauce in an airtight container in the refrigerator. Give it a good stir before use, as it tends to separate when chilled.
Can I use roasted cauliflower florets instead of a whole head?

You can! Roasting florets skips the need for parboiling and reduces cooking time, but the whole head presentation is more dramatic and perfect for a crowd or special meal.

Final Thoughts

This Roasted Cauliflower with Tahini Sauce Recipe holds a special place in my kitchen because it’s both simple and stunning—something that feels fancy without a lot of fuss. If you’re craving a cozy meal with layers of flavor and texture, I promise you’ll enjoy making and eating this. Give it a try, share it with friends, and watch it become your go-to veggie star.