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roasted cauliflower with tahini sauce on brown plate

Easy Roasted Cauliflower with Maple Tahini Sauce

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Make magic in the oven with this easy roasted cauliflower…so perfect on its own, and downright restaurant worthy with a 5 minute maple tahini sauce. Dare you not to eat the whole thing yourself!
Course Appetizer, Side Dish
Cuisine American, Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Keyword cauliflower tahini, roasted vegetables, vegetable side dishes
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Ingredients

Easy Roasted Cauliflower

  • 1 med-large head cauliflower
  • 2 tablespoons avocado oil
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • freshly cracked pepper to taste

Maple Tahini Sauce (optional but delicious)

  • ½ cup tahini
  • ¼ cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic grated or finely minced
  • ½ teaspoon salt
  • ¼ teaspoon dried chile flakes

Optional garnish

  • finely minced herbs parsley, cilantro or mint are all nice
Imperial - Metric

Instructions

  • Preheat oven to 425℉ (220℃). Prepare a rimmed baking sheet with parchment paper (or skip parchment for even better browning but tougher clean up!)
  • Slice off the bottom core of the cauliflower, so you can start breaking the head into florets. If the florets are a reasonable size (like 2-3 inches), all you need to do is slice each floret in half. You want a nice flat edge for better surface contact with the pan for good browning. Otherwise, cut the pieces into 2-3 inch florets and then halve them.
  • Make sure your florets are pretty dry and add them to a bowl with the oil, coriander, garlic powder, salt and pepper and toss well to coat. If your cauliflower was small, you can get away with 1 tbsp but otherwise, don't skimp on the oil as it is essential for flavour and browning.
  • Arrange your florets on the baking sheet cut side down...make sure not to overcrowd otherwise they'll steam instead of roast.
  • Bake for 20 minutes, flip if you want more even browning or DO NOT flip if you want them extra browned on the cut side. Bake for 10 - 20 minutes more, checking every 5 minutes until they are nice and browned.
  • While they bake, if you want the sauce, add the tahini, water, maple syrup, lemon juice, garlic, salt and chile flakes to a bowl and whisk...or you can use a blender jar and immersion blender which is what I do.
  • To serve, I spread a generous amount of tahini sauce on the bottom of my serving plate, and then pile the cauliflower on top. If you're feeling fancy, you can sprinkle with some finely minced parsley, cilantro or even mint.

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