Oven Roasted Cauliflower with Tahini

5 from 88 votes

This oven roasted cauliflower is seasoned with a spice mix and served with a delicious tahini sauce for a flavorful appetizer or side dish - so quick & easy

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Oven Roasted Cauliflower is my favorite way to eat cauliflower! I grew up with my mom making this dish regularly and wrapping it in pita with fries drizzled with tahini sauce. This version is inspired by that meal and makes a flavorful appetizer or side dish. Quick and easy to prep and full of fresh flavors, this is a great healthy appetizer to serve to a crowd or a delicious side dish to serve with a weeknight meal.

Oven roasted cauliflower with tahini on a plate with parsley
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How to roast cauliflower

Cut your cauliflower into smaller florets and then place on a parchment paper lined baking sheet. Add the olive oil, cumin, coriander, salt and pepper and toss with your hands to evenly coat the olive oil and spices into the cauliflower.

Roast the seasoned cauliflower until golden and fork tender.

Cauliflower florets on a baking tray with spices and olive oil before roasting

While you are waiting for the oven roasted cauliflower to finish cooking, mix all of the sauce ingredients in a small bowl until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth.

What they look like after roasting

Serve the roasted cauliflower with the tahini sauce.

What is tahini?

Tahini is a Middle Eastern condiment that is made from toasted and ground sesame. It’s earthy and nutty with a slight bitterness. The tahini dipping sauce is wonderfully fresh and zingy and works really well with the spices on the cauliflower. Be sure to try my Tahini Milkshake and Tahini Chocolate Chip Cookies if you like the flavor!

Tips for oven roasting cauliflower

  1. Cut the florets into small bite pieces to make them more crisp. This way more of cauliflower touches the bottom of the pan to get caramelized.
  2. Use parchment to line your baking sheet for easy clean up. If you prefer to roast straight on your baking sheet, be sure to spray a little oil on the surface.
  3. Pat your cauliflower dry with a paper towel before tossing it with the olive oil and seasoning. If there is too much moisture, the result might be oven steamed cauliflower instead of oven roasted cauliflower.

Frequently asked questions

Can you make roasted cauliflower ahead of time?

This appetizer and side dish is best served straight out of the oven, but if you want to get ahead of yourself you can prepare the cauliflower with oil and spices and then keep it covered in the fridge. The tahini sauce can be made up to 3 days ahead of time and kept in an airtight container in the fridge.

How do you use roasted cauliflower?

This roasted cauliflower is great as a side or an appetizer as is, but you can also easily add it to pastas, rice dishes and even pizzas! It’s great to serve alongside my Grilled Lemon Chicken and Garlic Cilantro Oven Baked Salmon.

Is cauliflower a healthy side dish?

Oven roasted cauliflower is a great side dish to feed your family and it is stuffed full of vitamins and minerals. It’s anti-inflammatory, high in fiber and extremely high in vitamin C. This dish is vegan and has no added sugar.

Dipping the oven-baked cauliflower into the tahini sauce

More side dishes

More cauliflower recipes

This oven roasted cauliflower is such a quick and easy side dish to prepare, good for you and it tastes amazing – even kids agree!

If you’ve tried this healthy Oven Roasted Cauliflower recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Oven Roasted Cauliflower with Tahini

This oven roasted cauliflower is seasoned with a spice mix and served with a delicious tahini sauce for a flavorful appetizer or side dish – so quick & easy
5 from 88 votes
Servings 4 servings
Calories 283
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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For the Cauliflower

For the Tahini Sauce

  • ½ cup tahini paste
  • 1/3 cup lemon juice
  • 2 garlic cloves crushed
  • ¼ teaspoon salt
  • ¼ cup water


  • Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
  • Use a chef’s knife to slice the cauliflower in half. Then cut the cauliflower into smaller florets using your knife. Place the cauliflower on the baking sheet, add olive oil, cumin, coriander, salt and pepper and toss with your hands to combine. Roast until golden and fork tender, about 35-40 minutes.
  • Meanwhile, add the tahini paste, lemon juice, garlic and salt to a small bowl and stir with a fork or whisk until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth without any clumps.
  • Serve warm with fresh parsley and tahini sauce, if desired.


Storage: The cauliflower is best enjoyed straight away, but you can store any leftovers in an airtight container for 2-3 days and reheat in the oven.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices and use a different oil.


Calories: 283kcal, Carbohydrates: 16g, Protein: 8g, Fat: 23g, Saturated Fat: 3g, Sodium: 346mg, Potassium: 588mg, Fiber: 4g, Sugar: 3g, Vitamin A: 20IU, Vitamin C: 79mg, Calcium: 77mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

5 from 88 votes (85 ratings without comment)

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Recipe Rating



    Greetings from South Africa! Would this recipe work in the air fryer?

    1. Yumna says:

      Sure, you may just need to roast the cauliflower in batches based on the size of your air fryer.

  2. Christi says:

    I made this as a side and it was my favorite part of the whole meal! Even the 2 of us who don’t like cauliflower liked it and I don’t have any leftovers. The combination of seasoning was spot on. I loved it even without the sauce.

    1. Yumna Jawad says:

      That’s amazing! I barely have leftovers when I make this too!

  3. Yasmine says:

    These were sooooo good. Me and my family Were fighting over the last few pieces!! 10/10!!

    1. Yumna J. says:

      Thank you! I’ve definitely been there!!

  4. Alistair Reid says:

    When you say 1/2 teaspoon coriander, do you mean seeds?

    1. Yumna J. says:

      You could use seeds or the powder!

  5. Novellian says:

    Yumna, love your cooking and experiments with different recipes. However, I would love to know if there’s a way of making Lebanese FATAYER with roasted Cauliflower instead of spinach or other fillers. And of course, no cheese added to it either.

    1. Yumna Jawad says:

      Thanks for the question! I have only done spinach and meat and onions, but I will share some of my recipes soon! Than you!

  6. Amanda says:

    My favorite appetizer and side dish. With your instructions I perfected it finally.
    Love that you have nutrition facts.