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Roasted Cauliflower with Lemon Tahini

Courtesy Matt Armendariz
Cook Time:
35 mins
Prep Time:
5 mins

Chef notes

Roasting is my favorite way to make vegetables! Here are a few simple things to keep in mind when you're roasting vegetables: You need ample room on the baking sheet, don't skimp on olive oil and roast until everything is caramelized on the edges. 

Technique tip: Make sure not to overcrowd the roasting pan.

Swap option: This works with any hearty vegetable and the tahini drizzle is perfection for all roasted vegetables.

Try two more recipes from Gaby Dalkin!


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  • 2 heads cauliflower
  • 1 yellow onion, sliced
  • 4 sprigs thyme
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • kosher salt and freshly ground black pepper, to taste
  • 1 lemon, juiced
Tahini Sauce
  • 1/4 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons water
  • kosher salt
Fulfilled by


For the cauliflower:


Preheat oven to 425 F. Cut cauliflower into medium pieces, toss on a large rimmed baking sheet with the sliced onion, thyme, 4 unpeeled garlic cloves and olive oil.


Season with salt and pepper. Roast, tossing occasionally, until just starting to char, 35 to 40 minutes.


Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10 to 15 minutes longer.

For the tahini sauce:

In a small bowl or in a blender, whisk together the tahini, lemon, oil and garlic. Whisk until smooth. Add the water and continue mixing until pourable and season with salt.

To serve:

Drizzle the tahini sauce over the cauliflower and serve with extra lemon as needed.