This Mediterranean Roasted Cauliflower recipe is an easy, healthy vegan side dish! It's topped with lemon tahini sauce, pine nuts, and mint.
I've always enjoyed cauliflower and one of the best ways to prepare it is to roast it. This Mediterranean inspired Roasted Cauliflower with tahini is my new favorite.
When I was young cauliflower was this nondescript vegetable that no one had particularly strong feelings about but in recent years it has morphed into the powerhouse of the vegetable world.
These days cauliflower has found it's way into pizza crusts, crackers, and even ice cream.
This recipe is full of simple, clean ingredients and flavors making it a great side dish to pair with your main dish of choice.
This tahini roasted cauliflower is vegan and gluten free.
Jump to:
- Do You Have To Wash Cauliflower Before Roasting?
- Ingredients For Mediterranean Roasted Cauliflower
- How To Season Roasted Cauliflower
- How To Make Lemon Tahini Dressing
- How To Toast Pine Nuts In A Skillet
- How To Make Roasted Cauliflower Crispy?
- What To Serve With Mediterranean Roasted Cauliflower
- How Long Does Roasted Cauliflower Last In The Fridge?
- Mediterranean Roasted Cauliflower with Tahini
Do You Have To Wash Cauliflower Before Roasting?
Roasting is one of the best ways to prepare vegetables. The process is simple and results in vegetables that are golden brown and crispy around the edges.
The caramelization that occurs as vegetables roast in the oven helps to sweeten them up and provides a great depth of flavor.
You can roast any vegetable in 30 minutes or less and the process is pretty hands-off once you pop the veggies in the oven.
I always recommend thoroughly washing cauliflower or any vegetable prior to roasting them. This is especially true if the vegetables used are not organic.
Wash 1 large head of cauliflower thoroughly and dry with a towel or paper towel. It's important to dry the cauliflower as much as possible so that it roasts in the oven and does not steam.
Ingredients For Mediterranean Roasted Cauliflower
Here's what you'll need to make it.
- 1 Large Head Cauliflower (yields 6-8 cups)
- 2 Tbsp. Olive Oil
- 2 tsp. Garlic Powder
- ½ tsp. Kosher Salt and Pepper
- ½ cup Pine Nuts (unsalted)
- ¼ cup Tahini
- ¼ cup Lemon Juice
- 3 Tbsp. Water
- ⅓ cup Fresh Mint (or herb of choice)
How To Season Roasted Cauliflower
Cauliflower is great for many reasons, one of them being that it absorbs the flavors of whatever is added to it.
You can customize roasted cauliflower with any variety of herbs and spices. I make roasted cauliflower frequently flavoring it with everything from turmeric to cumin.
This recipe is seasoned with garlic powder. The garlic pairs nicely with the tahini and lemon juice dressing that is drizzled over the top.
Salt and pepper is also a must when roasting vegetables.
- Heat the oven to 400 degrees Fahrenheit.
- Once the head of cauliflower is washed and dried remove the core and cut it into florets. 1 head of cauliflower yields 6-8 cups of florets. It's important to make sure the cauliflower florets are roughly the same size to ensure that they cook evenly.
- Divide the cauliflower florets between 2 baking sheets. It's best not to crowd the baking sheets and to allow adequate space between the cauliflower so that it roasts and does not steam in the oven.
- Add half of the cauliflower florets to each baking sheet. Drizzle each one with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder
- Toss the cauliflower until it is completely coated in the oil and spices.
- Place the baking sheets in the oven and roast for 22-24 minutes.
If you like this tahini roasted cauliflower I think you'll love this Parmesan Roasted Cauliflower and Cauliflower Tomato Pasta!
How To Make Lemon Tahini Dressing
Roasted cauliflower is delicious and everything but this lemon tahini dressing is what makes it next level.
Tahini is a paste made from ground sesame seeds. It's used commonly in Middle Eastern dishes like hummus and baba ghanoush.
The look and texture is similar to that of peanut butter. The taste is earthy and slightly bitter. I don't particularly enjoy tahini on its own but adding a few simple ingredients completely transforms the flavor.
You can find tahini in the 'ethnic' aisle of your local grocery store or it can be purchased online.
I always recommend stirring the jar of tahini once it is opened as the oils and the solids tend to separate over time (much the same as a jar of natural peanut butter).
- Once the tahini has been stirred add ¼ cup to a small glass bowl. Add ¼ cup fresh lemon juice and 3 Tbsp. of water to the tahini.
- Stir the contents of the bowl until completely combined.
- Add a pinch of salt and pepper and stir until combined.
The tahini may appear to 'curdle' at first and this is completely normal.
Continue to stir with a fork until the mixture is smooth and creamy. This process may take a few minutes.
Check out this grilled chicken kofta, Mediterranean quinoa bowls, and grilled vegetable salad if you love tahini!
If you love lemon check out this lemon pea risotto and lemon leek pasta!
How To Toast Pine Nuts In A Skillet
This step is optional and not required but adding some toasted pine nuts over the tahini roasted cauliflower adds even more great flavor and texture.
It only takes about five minutes to toast pine nuts in a skillet and can be done while the cauliflower is roasting in the oven.
I love to toast pine nuts (and every other kind of nut) in a small cast iron skillet but any kind of small skillet works just fine.
Toasting the pine nuts releases some of the oils and brings out the flavors.
If you are allergic or don't care for pine nuts feel free to substitute any variety of nut or seed. Walnuts, almonds, hazelnuts, or sunflower seeds are all great options!
- Place a small skillet on the stove top and heat to medium-low.
- Add ½ cup unsalted pine nuts (or nut of choice) to the skillet and roast for 5-6 minutes, stirring occasionally so that the nuts don't burn.
- Remove from the heat and set aside.
How To Make Roasted Cauliflower Crispy?
The key to golden cauliflower with crispy brown edges is to make sure that the pans are not overcrowded and there is adequate space between the vegetables.
If the baking sheets are overcrowded the cauliflower will steam instead of roasting which results in a mushy texture and bland flavor.
It's also important to make sure that the cauliflower is coated in enough olive oil so that it doesn't dry out and become crunchy instead of crispy.
I recommend stirring the cauliflower around with a wooden spatula once during the cooking process so that it cooks evenly.
You may also want to rotate the baking sheets to ensure even cooking depending on your oven.
I find 22-24 minutes to be the optimal roasting time but you can certainly roast it for longer if you like.
What To Serve With Mediterranean Roasted Cauliflower
Once the cauliflower, lemon tahini sauce, and pine nuts are finished the dish is ready to serve!
You can serve it family style in a large bowl or platter or individually as a side dish.
Drizzle as much or as little of the lemon tahini dressing over the top of the cauliflower. I love that tahini sauce so I really pile it on but you can go as light or heavy as you like.
For tahini sauce with even more kick, check out this Lemon Herb Tahini Dressing!
Top the cauliflower with the toasted pine nuts (or nut of choice) along with a generous amount of freshly chopped mint.
Adding fresh mint is a totally optional step and you can sub mint for any herb you like or leave it off altogether. Parsley, cilantro, or chives are all great options.
This Mediterranean Roasted Cauliflower is perfect paired with hearty meat dishes like pot roast, Steak Diane, or grilled chuck steak.
It goes great with chicken dishes like sheet pan Italian chicken, sheet pan Mediterranean chicken, and tarragon chicken salad.
I love flavorful sides like this paired with a sandwich like this Italian grilled cheese, curried chickpea salad, lemon basil BLT, mustard egg salad, or dill egg salad.
How Long Does Roasted Cauliflower Last In The Fridge?
Leftover roasted cauliflower should last 2-3 days stored in an airtight container in the fridge.
Leftover tahini sauce lasts 4-5 days stored in an airtight container in the fridge. If the sauce becomes too thick as it sits in the fridge simply add some more lemon juice or water and stir to make it creamy again.
Love roasted vegetables? Check out these recipes!
- Garlic Roasted Green Beans
- Sweet Spicy Brussels Sprouts
- Ranch Roasted Red Potatoes
- Maple Sesame Brussels Sprouts
- Herb Roasted Potatoes
- Maple Dijon Roasted Brussels Sprouts
Looking For More Cauliflower Recipes? Don't Miss These!
Roasted Purple Cauliflower Salad
Roasted Cauliflower Steaks
Homemade Cauliflower Gnocchi
Mediterranean Roasted Cauliflower with Tahini
Ingredients
- 1 large head of cauliflower yields 6-8 cups
- 2 Tbsp. olive oil
- 2 tsp. garlic powder
- ½ tsp. kosher salt
- ½ tsp. pepper
- ½ cup pine nuts or nut of choice
- ¼ cup tahini
- ¼ cup lemon juice
- 3 Tbsp. water
- ⅓ cup fresh mint or herb of choice optional
Instructions
Roast The Cauliflower:
- Heat oven to 400 degrees Fahrenheit.
- Thoroughly wash and dry 1 large head of cauliflower. Remove the outer leaves and discard. Remove the core from the cauliflower and cut it into florets. The cauliflower florets should be relatively the same size to ensure even cooking (yields 6-8 cups).
- Divide the cauliflower florets between 2 baking sheets. It's best not to crowd the baking sheets and to allow adequate space between the cauliflower so that it roasts and does not steam in the oven.
- Add half of the cauliflower florets to each baking sheet. Drizzle each one with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder. Toss the cauliflower until it is completely coated in the oil and spices.
- Place the baking sheets in the oven and roast for 22-24 minutes. Stir the cauliflower around once during the cooking process so that it roasts evenly. Rotate the baking sheets if necessary to ensure that both sheets cook evenly.
- Toast the pine nuts while the cauliflower is roasting in the oven. Place a small skillet on the stove top and heat to medium-low.
- Add ½ cup unsalted pine nuts (or nut of choice) to the skillet and roast for 5-6 minutes, stirring occasionally so that the nuts don't burn. Remove from the heat and set aside.
Prepare The Lemon Tahini Sauce:
- Stir a jar of tahini and add ¼ cup to a small glass bowl. Add ¼ cup fresh lemon juice and 3 Tbsp. of water to the tahini.
- Add a pinch of salt and pepper and stir all of the ingredients until completely combined.NOTE: The tahini mixture may appear 'curdled' at first and this is completely normal. Simply continue to stir the liquids into the tahini paste until it becomes smooth and creamy. Feel free to add more lemon juice or water if necessary.
- To serve: Once the cauliflower is tender and golden brown around the edges it may be removed from the oven. Serve with a generous drizzle of the lemon tahini sauce and top with the toasted pine nuts. Mince ⅓ cup or so of fresh mint (or herb of choice) and garnish the top of the dish. Feel free to add more salt and pepper if needed.
Amy
Thanks for sharing my cauliflower gnocchi! Can't wait to make this roasted cauliflower!