Tahini Roasted Cauliflower

5 from 3 votes
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Tahini Roasted Cauliflower is so full of flavor and textures you won’t be able to stop eating it. This recipe satisfies both the savory and sweet senses and is a great side or appetizer anytime of year. 

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Why Make This Tahini Roasted Cauliflower

This recipe is allergy friendly and super satisfying. You can have it as a side to just about any dish or as an appetizer before the meal. Cauliflower is such a versatile veggie, you will want to make this weekly!

Roasted Cauliflower is one of my favorite sides of all time. With tahini added in the mix it just takes things up a notch. I can’t seem to get sick of tahini so I keep my pantry stocked at all times.

I frequently visit a popular restaurant with a roasted cauliflower and tahini sauce appetizer. Ever since I have tried this recipe years ago, I have been obsessed with the combination of cauliflower and tahini. The sweet notes from the chopped dates really cure any sweet and savory hankerings you might have.

Ingredients Needed

Ingredients for the cauliflower.
Ingredients for the curried tahini sauce.

Tahini. This does all the heavy lifting here! Do not skip this sauce ingredient. If you have allergies or can’t find it, use plain cashew butter.

Cauliflower. The most versatile veggie. It has a mild flavor making it a blank canvas to work with in the kitchen.

Curry. You can skip the curry and use cumin instead. Both seasonings offer great flavor.

Salt. Salt really brings all the flavors together. Make sure you use a high quality salt such as pink Himalayan.

Honey or Maple Syrup. The sweetness will make the flavors perfect. If adds the perfect touch to marry the tahini, garlic, lemon and curry together.

How To Roast Your Cauliflower Perfectly

Steps to make this cauliflower.

Step 1 & 2. Mix the sauce together while waiting for the oven to preheat to 400 degrees. You will add all the ingredients and then slowly add 1 tbsp of water at a time until sauce separates from oil and creates a beautiful smooth texture. This will take a little patience.

Step 3 & 4. The most important part of this recipe is roasting your cauliflower. You want to get it nice and tender with a little char on it for the best taste. I like to start by Roasting an empty sheet pan in the oven at 400 degrees for about 10 minutes. When you lay your seasoned and oiled cauliflower down on it you will hear it sizzle and this is what gives the veggie a perfect brown to it.

FAQs & Expert Tips.

Can I skip the pistachios?

Yes, they are optional in this recipe which is why they aren’t on the recipe graphic. However I do recommend add a nut of some sort to give a little crunch. You can use dry roasted almonds or walnuts or raw!

I don’t have curry!

No problem you can skip the curry and use cumin in place if you like that spice. Just taste things as you go.

Can I meal Prep This?

Yes, you can. It will only keep tasty in the fridge for about 2 days maximum so I suggest you eat it quick.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Other Cauliflower Recipes.

Roasted Cauliflower
5 from 3 votes

Tahini Roasted Cauliflower

Tahini Roasted Cauliflower is full of flavor and textures you won't be able to stop eating it. This recipe satisfies both the savory and sweet senses.
Prep: 5 minutes
Cook: 30 minutes
Servings: 4

Ingredients 

For The Cauliflower

  • 5 cups Cauliflower. Chopped into bite sized pieces, About 1 medium head.
  • ¼ tsp salt
  • ½ tsp garlic powder
  • 1 tsp curry powder
  • 3 tbsp olive oil

For The Tahini Sauce

  • 1 tbsp fresh lemon juice
  • 4 tbsp tahini (blended well)
  • ½ tsp garlic powder
  • 2 tbsp chopped dates
  • ¼ tsp salt
  • 1 tsp honey
  • ¼ cup warm water, keep seperate read instructions.
  • 1 tbsp pistachios, optional
  • fresh dill or parsley for garnish, optional

Instructions 

  • Place chopped florets in a big bowl. Pour 2 tbs of the oil over it and toss to be sure it is evenly coated. Next season with salt, garlic, curry and pepper to taste. Place in oven on 400 degrees. Bake for 30 minutes. Toss every 15 minutes. 
  • In a small bowl whisk together tahini, remainder of the oil, seasoning and lemon. Add small amounts of the warm water to the mix to thin the dressing. Consistency should be similar to a thick salad dressing. Be patient and add a little at a time until oil and mix combine.
  • Once cauliflower is completely cooked put into a serving dish. Toss in chopped dates and pistachios. Pour curry tahini sauce over the veggies and toss until it is evenly coated with sauce. Top with herbed garnish. 

Notes

*Pistachios and herb garnish are optional. Any other nut would be a great addition to this. 
*if dates are too hard/dry to chop, soak them in hot water for a few minutes to soften up for chopping. 
*will keep in the fridge for about 2 days. Eat quickly! 

Nutrition

Calories: 255kcal | Carbohydrates: 18g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 335mg | Potassium: 533mg | Fiber: 4g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 255
Keyword: plant based
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7 Comments

  1. Hi – are dry roasted and salted pistachios ok? Or should they be raw and unsalted?

    1. Hi Roxanne!

      You can use dry roasted/salted. Both would be equally delicious in this recipe.

  2. 5 stars
    This recipe is so good. That tahini is to die for. I’m making it again tonight. Thanks!

  3. 5 stars
    This was so good. Good enough for company! Quite easy,too.

    1. Hi Mary ! Thrilled to hear that you enjoyed this recipe I love to make it for guests as well

  4. I love this recipe, it’s so versatile. I don’t always use cauliflower depending on what I have on hand. I’ve made this with pumpkin or sweet potatoes and always add some type of greens like kale or spinach to make it a complete meal in itself. Dry satisfying , thanks for the recipe 🙂

    1. Wow I love the idea of switching out the cauliflower for pumpkin! I will have to try this. Thank you so much for letting me know you love this recipe 🙂