Roasted Cauliflower with Tahini

This Roasted Cauliflower with Tahihi is the perfect side dish, or, if paired with hearty barley or farro, the perfect healthy dinner. Our tahini sauce is laced with cilantro, jalapeno, and plenty of fresh lime juice. Only six ingredients!

Course Side Dish

Cuisine American

Keyword roasted cauliflower, tahini sauce, roasted cauliflower with tahini

Prep Time 10

Cook Time 15

Total Time 25

Servings side portions, 2 entree portions

Calories 151kcal

Author Nicole

Cost $12

Equipment

sheet pan
Food processor

Ingredients

1 head cauliflower
1/4 cup + 2 tbsp olive oil, divided
1 1/2 tsp kosher salt, divided
1/2 tsp garlic powder
1/4 cup tahini
1 cup cilantro leaves
3 tbsp lime juice
1 jalapeno, seeds and stems removed (Unless you want it really spicy)
4-5 tbsp water

Instructions

Preheat oven to 425 degrees.
Use a sharp knife to slice the cauliflower into varying sizes. (I like to have different sizes of florets for different textures.) Make sure each piece of cauliflower has a flat surface so it can brown and roast nicely and lay flush with the pan. i.e. Do not pull off florets, use your knife to cut them so they have a flat surface.
Add cauliflower evenly to two large baking sheets so it can roast properly. Drizzle each sheet pan of cauliflower with 2 tablespoons olive oil. Toss with your hands. Sprinkle each sheet pan of cauliflower with 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Toss with hands again to coat. Spread the cauliflower out so each piece has room to roast. Make sure the flat part of the cauliflower is flush with the roasting pan. Roast for 15 minutes until golden brown and crisp on the bottom. Check the cauliflower at minute 10 so see if they need to be flipped over. If they are getting too brown, flip them over and continue to roast.
While the cauliflower roasts. Add tahini, cilantro, lime juice, jalapeno, water, and remaining olive oil and salt to a food processor. Turn the processor on and blend until smooth. Add a little bit more water if you need to loosen the sauce up, it should drizzle easily. Season to taste with salt and pepper. Drizzle sauce over warm cauliflower. Reserve leftover sauce to serve with cauliflower or save to serve with grilled chicken or salmon.

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