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Roasted Cauliflower with Tahini Sauce

Perfectly roasted cauliflower served with a creamy, tahini drizzle and fresh parsley.
Prep Time 5 mins
Cook Time 30 mins
Course Appetizer
Servings 4 people


  • 1 head cauliflower chopped
  • 1 tsp olive oil for greasing the pan
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp sesame oil
  • 2 tsp low sodium soy sauce or tamari for gluten free option
  • 1/2 tsp sriracha optional
  • 2 tbsp water
  • fresh parsley chopped, for topping


  • Preheat the oven to 400°F and grease a large baking sheet with olive oil.
  • Chop the cauliflower and place it on the greased baking sheet. Put it in the oven and let cook for 30-35 minutes, flipping halfway.
  • Combine tahini, lemon juice, sesame oil, soy sauce, sriracha (if using) and water in a small bowl. Whisk until well combined. The sauce should be thick, but runny enough to drizzle over the cauliflower (taste and add more water and/or soy sauce as necessary).
  • Once the cauliflower is done, transfer half to a serving bowl and drizzle with half of the tahini dressing and a bit of parsley. Transfer the rest of the cauliflower to the bowl and drizzle with the rest of the tahini and parsley. Serve.
Keyword appetizer, cauliflower, delicious, dinner, entree, parsley, plantbased, side, tahini, vegan