Roasted cauliflower with tahini


Author: Suzanne van Souvy

Persons: 4

Temperature: 1

Cooking time: 25 to 30 minutes

Prep time: 15 minutes


  • 1 large cauliflower, cut into florets
  • 3 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 2 tablespoons water (as needed)
  • Handful of chopped fresh parsley or coriander for garnish


  1. Step 1 -

    Preheat the oven to 220°C.

  2. Step 2 -

    Place the cauliflower florets in a large mixing bowl, drizzle with olive oil, garlic, salt and pepper. Mix well so that each rose is coated with the oil and herbs.

  3. Step 3 -

    Spread the cauliflower florets evenly on a baking tray lined with baking paper.

  4. Step 4 -

    Roast the cauliflower in the preheated oven for 25 to 30 minutes, or until golden brown and crispy. Turn the florets halfway through for even roasting.

  5. Step 5 -

    While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, mix the tahini with the lemon juice. If the sauce is too thick, add a little water until the desired consistency is reached.

  6. Step 6 -

    Remove the roasted cauliflower from the oven and place it on a serving platter.

  7. Step 7 -

    Sprinkle the cauliflower with the tahini sauce and garnish with the chopped parsley or coriander.

    Serve the roasted cauliflower with tahini immediately as a warm side dish. It's a delicious way to enjoy this classic vegetable, with a Middle Eastern twist that's sure to impress!

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