Roasted Cauliflower with Tahini Sauce
Tender roasted cauliflower florets topped with creamy tahini sauce, toasted pine nuts, fresh parsley, and a squeeze of lemon for a delicious Lebanese mezze.
Prep Time
15 mins min
Cook Time
30 mins min
Total Time
45 min
Servings
4
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 0.3333333333333333 cup tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 3 tbsp water (or more as needed)
- 2 tbsp fresh parsley, chopped
- 2 tbsp toasted pine nuts
- 1 tsp paprika
- 1 Lemon wedges for serving
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the cauliflower florets with olive oil, salt, pepper, and cumin.
- 3
Spread evenly on a baking tray.
- 4
Roast for 25–30 minutes, turning halfway through, until golden and tender.
- 5
Meanwhile, whisk together tahini, lemon juice, garlic, and water until smooth and creamy.
- 6
Add additional water if needed to reach a pourable consistency.
- 7
Transfer the roasted cauliflower to a serving platter.
- 8
Drizzle generously with the tahini sauce.
- 9
Sprinkle with parsley, toasted pine nuts, and paprika.
- 10
Serve immediately with fresh lemon wedges.
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