This side dish with a Lebanese twist is a healthy substitute for those snackable “chips ‘n’ dip” moments.
Our love for cauliflower is no secret. It’s one of the most versatile vegetables out there. I’ve transformed basic cauliflower into delicious snacks, side dishes, and entrées. Now, I’m combining two recipes into one so that you can enjoy roasted cauliflower with a fantastic homemade tahini sauce.
The taste of cauliflower is elevated thanks to the olive oil and smoked paprika. After roasting it in the oven, the cauliflower will have a nutty, slightly sweet flavor and an especially tender texture. The smoked paprika adds even more depth of flavor. Finally, who can resist the crispy, golden brown edges?
Next up is the tahini sauce. On its own, tahini is a little bitter. If you’re not familiar with the sesame seed paste, it reminds me of a rich, earthy peanut butter. Luckily, that flavor is balanced when we blend together garlic, honey, lemon juice, onion and herbs. Once those ingredients are combined with tahini, you’re left with a sauce that’s creamy, garlicky, and downright yummy. By pairing the roasted cauliflower with a green tahini-based sauce, you’ll be able to enjoy a new duo that’s simply the perfect pair!
Is This Roasted Cauliflower With Tahini Sauce Healthy?
Cauliflower is a very healthy vegetable. It’s low in calories, high in fiber, and contains many important vitamins, minerals, and antioxidants. The sauce is fairly calorie-dense. Tahini is relatively high in healthy fats and is also a good source of plant-based protein. If you’re concerned about the calories, you can substitute tahini for Greek yogurt. You’ll also get some health benefits from just about everything in the sauce. For example, garlic and green onion are rich in antioxidants, while Italian parsley, basil, and dill all contain vitamin C, among other benefits. This dish is gluten-free and vegan-friendly.
The Perfect Roasted Cauliflower
I’ll admit, I used to always think that cauliflower was a bit mushy and bland. Once I started roasting it, I was surprised at how the method of cooking completely transformed my opinion. If you’re not getting crispy cauliflower florets, you may want to increase the temperature of your oven a bit, since they vary. Also, I recommend turning on the broiler for a few minutes at the end to finish the dish. If you’re noticing that your batch is unevenly cooked, I have a few ideas. First, make sure that you’re chopping the cauliflower evenly. I like to cut them into small, bite-sized pieces. Next, you’ll want to make sure that your baking sheet is big enough (or use two) so that you don’t overcrowd the pan. Now, you can enjoy roasted cauliflower that is golden brown, slightly charred, and completely tender.
How Do I Store Leftovers?
Both the cauliflower and the sauce will last for up to 3 days in the fridge in airtight containers. Let the sauce sit at room temperature for about 15 minutes before serving. To ensure that the cauliflower stays crispy, reheat it in the oven or air fryer. I don’t recommend freezing the cauliflower or sauce.
Serving Suggestions
This dish makes a lovely snack or appetizer but works equally well as a side dish. You’ll probably have a good amount of sauce when you follow this recipe, so I like to think of other uses for it. I also like to drizzle my sauce on proteins. One of my personal favorites is Sheet Pan Paleo Za’atar Chicken Thighs to stay in the Middle Eastern flavor profile. The roasted cauliflower with tahini sauce also pairs well with Shish Tawook, which are deliciously tender and zesty chicken skewers.
For lunch, I like to use the tahini sauce in a few different ways. It can be used as a base for homemade salad dressing, since it adds a creamy and nutty flavor. You’ll want to thin it out with water or lemon juice. It’s especially delicious over Couscous Salad. The tahini sauce is also a perfect addition to Chicken Shawarma or a Falafel Bowl. If I’m in a snacking mood, I also like to dip raw vegetables in the tahini sauce.
Ingredients
- 1 head cauliflower cut into florets
- 3 tablespoons olive oil
- 2 tablespoons smoked paprika
- Salt and pepper
- 2 small garlic cloves crushed
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 1 green onion chopped
- 1/4 cup fresh Italian parsley
- 1/4 cup fresh basil
- 2 tablespoons fresh dill
- 1/2 cup tahini
Instructions
- Preheat the oven to 400 Fahrenheit. Combine the cauliflower florets in a bowl with the olive oil, smoked paprika, salt and pepper.
- Spread the seasoned cauliflower over a baking tray. Bake in the oven for 15-20 minutes.
- In a separate bowl, combine the garlic, honey, lemon juice, green onion, Italian parsley, basil, dill, tahini, and a pinch of salt and pepper. Pour in 2 tablespoons of water and, using an immersion blender, blend until smooth. If the mixture is too thick, add small amounts of water and repeat.
- Serve the roasted cauliflower with the sauce on the side for dipping, or drizzle the sauce over the cauliflower and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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