Roasted Cauliflower with a Lemon Tahini is a dish that takes simple ingredients and transforms them into something extraordinary. Perfectly roasted cauliflower with crispy golden edges combined with a nutty, lemony tahini sauce makes this side dish a recipe that is gluten-free, dairy-free, paleo, and fits into a Whole30 diet. Plus, it's on the table in under 30 minutes!

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A simple recipe, this cauliflower is versatile and only requires a handful of ingredients that are staples in a Mediterranean diet. It works as a quick weeknight side or an addition to a dinner party spread while delivering an elevated taste and presentation.
What makes this roasted cauliflower so delicious is the balance of both the flavor and the texture. You will have caramelized cauliflower florets providing a crunch and pairing it with a nutty, creamy, lemony tahini sauce that has a savory taste. Comfort food at it's best.
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I started making this recipe years ago when I made my Green Beans With Tahini, Carrots With Tahini and my famous Cauliflower Salad! If you love cauliflower as much as I do you might also love my Cauliflower Soup.
Why You Will Love This Recipe
- Easy Recipe - Minimal ingredients and it's a simple preparation.
- Gluten-Free - Perfect for a gluten-free, paleo, Whole30 or a plant-based diet.
- Delicious - The combination of roasted, caramelized cauliflower with a creamy, tangy sauce is almost addicting.
- Versatile - Perfect as a side dish, salad addition, or even a light main course.
Ingredients
You will need the following ingredients to make this Roasted Cauliflower With Tahini Sauce:
Ingredient Notes
- Tahini - Tahini is simply sesame seeds that are ground into a paste similar to peanut butter or almond butter. Tahini is a staple in the Mediterranean diet and found all over the Middle East as well. It has a nutty savory flavor that pairs well with most food. Store tahini in a cool, dry place, and refrigerate after opening to extend its shelf life.
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Spices - Add cayenne, aleppo pepper, harissa, smoked paprika, cumin, turmeric, curry powder, or za’atar before roasting or add them to the tahini sauce.
- Herbs - Sprinkle fresh parsley, cilantro, mint, or dill over the finished dish or add some herbs to the tahini sauce.
- Topping - Add a crunch to the top of the cauliflower by adding roasted pistachios, sunflower seeds, pumpkin seeds, or even chopped nuts like almonds or cashews.
- Protein - Add a cooked protein to this side for a complete meal. Roasted chicken or tofu works well.
Substitutions:
- Citrus - Replace the lemon with orange or lime.
- Tahini - You can replace the tahini with almond butter but the flavor will change.
How To Make Roasted Cauliflower With Tahini: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 425 degrees Fahrenheit. In a small bowl combine the oil, cumin, turmeric, crushed red pepper and a pinch of salt.
Step 2: Break or cut the cauliflower into florets and place in a large bowl. Pour the sauce over the cauliflower and combine. Spread the cauliflower out evenly on a rimmed baking sheet. Bake for 25-30 minutes until browned and tender.
Step 3: Meanwhile, make the tahini sauce by combining the tahini, lemon juice, lemon zest, garlic, and water. For full instructions see this Lemon Tahini Sauce post.
Step 4: Transfer the cauliflower to a serving bowl. Top with toasted pistachios (if using). Serve the sauce on the side for dipping or drizzle over the top.
Recipe Tips
- Don’t Overcrowd The Cauliflower - Spread the florets out in a single layer on the baking sheet to allow proper caramelization.
- Stir Your Tahini - Make sure you stir your tahini sauce before using. The tahini will clump in the bottom of the bottle and needs to be stirred so the oils integrate with the pulp.
- Tahini Sauce - If it's too thick add more lemon juice or water. If it is too thin add more tahini to get the sauce to the right consistency.
- Generously Season - Don't skimp on seasoning. Be generous with the salt before roasting. It will greatly enhance the flavor.
Confidence Tip
Chop the cauliflower into evenly sized florets to ensure they roast at the same rate.
Other side dishes I really love are Roasted Honeynut Squash or the Maple Balsamic Brussels Sprouts with Cranberries.
Frequently Asked Questions
Store the cauliflower in an airtight container in the refrigerator for up to four days. You can store this recipe with the tahini sauce on the side or on the cauliflower.
You placed too many florets on the baking pan crowding the pan. The florets need to be spread out evenly on the pan.
You are roasting the cauliflower at too low of a temperature or stopping too early before the cauliflower has caramelized.
Main Dishes To Pair With Roasted Cauliflower
Roasted Cauliflower With Lemon Tahini Sauce
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Equipment
Ingredients
- ¼ cup olive oil avocado oil or coconut oil
- ¾ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon crushed red pepper
- 1 teaspoon kosher salt pinch for the sauce and the rest for roasting
- 1 head cauliflower broken into florets
- ½ cup tahini paste
- 1 lemon zested, and juiced
- 1 garlic clove minced
- 6 tbsps water or more if needed
- ¼ cup pistachios toasted (opt for the top)
Instructions
- Preheat the oven to 425℉.
- In a small bowl combine the oil, cumin, turmeric, crushed red pepper, and a pinch of salt. Set aside.
- Break the cauliflower into florets and place in a large bowl.
- Pour the sauce over the cauliflower and stir to combine.
- Spread the cauliflower evenly on a rimmed baking sheet.
- Bake for 25-30 minutes until crispy and golden brown.
- Prepare the tahini sauce. In a small bowl add the tahini paste.
- Add the garlic, lemon zest, and lemon juice. Combine. Note that the sauce will be very thick.
- Add the water and stir until combined and loose. Set aside.
- Toast the pistachios, if using, and set aside.
- Place the roasted cauliflower in a serving bowl. Top with the pistachios. Serve with the tahini sauce either on the side or poured over the cauliflower.
Gwen Wolken says
You will love this easy side dish!