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Oven roasted cauliflower with tahini on a plate with parsley
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5 from 88 votes

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
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 283kcal
Author Yumna Jawad


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