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Spicy Roasted Cauliflower with Garlic Tahini Sauce

A comforting and nutritious dish of roasted cauliflower drizzled with a creamy, tangy garlic tahini sauce. Perfect for gatherings or a cozy evening meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, chopped into florets
  • 2 tablespoons olive oil Can substitute with avocado oil or melted coconut oil
  • 1 teaspoon smoked paprika Can substitute with regular paprika
  • 1 teaspoon cayenne pepper For less heat, use a pinch of black pepper instead
  • to taste salt and pepper Season generously for enhanced flavor
  • 1/4 cup tahini Can substitute with almond butter or sunflower seed butter
  • 2 cloves garlic, minced Can substitute with garlic powder or roasted garlic
  • 2 tablespoons lemon juice Can substitute with lime juice or vinegar
  • Water to thin the sauce Add gradually until desired consistency is achieved

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chopped cauliflower florets with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Toss until evenly coated.
  3. Transfer the seasoned cauliflower to the prepared baking sheet in a single layer.
Cooking
  1. Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through to ensure even browning.
  2. While the cauliflower roasts, prepare the garlic tahini sauce by whisking together tahini, minced garlic, lemon juice, and enough water to achieve desired consistency in a small bowl.
Serving
  1. Once the cauliflower is golden and tender, remove it from the oven. Serve warm, drizzled with the garlic tahini sauce.

Notes

Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to three days. It can also be frozen for up to two months.