Mediterranean Roasted Cauliflower with Tahini Sauce

Mediterranean roasted cauliflower with slivered almonds, chopped dates, and fresh mint in white bowl with fork.

5 from 1 vote

Mediterranean Roasted Cauliflower with Tahini Sauce

This Mediterranean Roasted Cauliflower is a flavorful vegan side dish! It's topped with a lemon tahini sauce, dates, and toasted almonds.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: roasted Mediterranean cauliflower, roasted cauliflower with tahini, vegan roasted cauliflower

Servings:

Calories: 232kcal

Author: Christine Rooney

Equipment

2 Baking Sheets

Ingredients

6-8 cups cauliflower florets yields 1 large head of cauliflower
2 Tbsp. olive oil
2 tsp. garlic powder
½ tsp. kosher salt
½ tsp. pepper
⅓ cup slivered almonds or unsalted nuts of choice
⅓ cup chopped dates or dried fruit of choice
¼ cup tahini
3 Tbsp. lemon juice
3 Tbsp. water
2 Tbsp. fresh mint or herb of choice for garnish optional

US Customary - Metric

Instructions

Roast The Cauliflower:

Heat the oven to 400 degrees Fahrenheit.
Thoroughly wash and dry 1 head of cauliflower. Remove any outer leaves from the cauliflower and discard.
Cut the head of cauliflower into florets, making sure that the florets are relatively the same size so that they roast evenly (yields 6-8 cups).
Divide the cauliflower florets between 2 baking sheets. Arrange the florets flat-side down, as this will create more golden brown surface area (this step is optional).
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.
Drizzle the cauliflower on the first baking sheet with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder. Toss until completely coated.
Repeat this step with the second baking sheet. Drizzle the cauliflower with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder. Toss until completely coated in the oil and spices.
Place the baking sheets in the oven and roast for 22-24 minutes.
Remove the baking sheets from the oven and set aside.
To toast the nuts, place a small skillet on the stove top and heat to medium-low.
Add ⅓ cup of slivered almonds (or unsalted nuts 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 the jar of tahini with a spoon if separated until it is smooth and creamy.
Pour ¼ cup of tahini (using a dry measuring cup) into a bowl.
Add 3 Tbsp. of fresh lemon juice and 3 Tbsp. of water to the tahini.
Stir the tahini, lemon juice, and water until completely combined using a fork or a small whisk. The mixture will appear curdled at first. Continue to stir for a few minutes until it is smooth and creamy.
Add a pinch of kosher salt and pepper and stir until combined. Adjust seasoning as needed.
To Serve: Serve the cauliflower on a platter and drizzle with desired amount of the tahini sauce. Add the toasted almonds (or nuts of choice) and ⅓ cup of dried, chopped dates (or dried fruit of choice). Mince 2 Tbsp. of fresh mint, parsley, chives, or basil and garnish (optional).

Notes

Use as much or as little of the tahini lemon sauce as you like over the top of the cauliflower. Leftover tahini may be stored in an airtight container in the fridge for 4-5 days. Feel free to thin it out with extra lemon juice or water if necessary.

The tahini sauce makes a great dip for veggies or topping for any roasted vegetables.

Feel free to sub any unsalted nuts or seeds for the slivered almonds.

Feel free to sub any dried fruits for the dates. Alternately, pomegranate arils may be used in place of dried fruit.

Nutrition