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Roasted Cauliflower with Lemon Tahini

Courtesy Matt Armendariz
Cook Time:
35 mins
Prep Time:
5 mins
Servings:
4
RATE THIS RECIPE
(66)

Chef notes

Nowadays, you can find cauliflower-based gnocchi, rice and even pizza crusts, but we’re here to get back to basics. This cruciferous vegetable is delicious in its full, flowered form, and we think it’s time to embrace the deliciousness of cauliflower, starting with this simple side. 

In general, roasting is one of our favorite ways to cook vegetables, and this easy side is no exception. It’s one of the best ways to transform raw vegetables with just a few spices and some cooking oil — and practically zero effort on your part. That said, there are a few simple tips to keep in mind when you're roasting vegetables to get restaurant-quality at home: You’ll need ample room on the baking sheet since surface area is the key to getting your vegetables perfectly brown and crispy, instead of overtender and soggy. Also, don’t skimp on olive oil, as it’s the key to caramelizing the vegetable’s edges. 

To really make this roasted cauliflower shine, top it with a sauce made with tahini, lemon, oil, garlic and salt. 

Technique Tip: Make sure not to overcrowd the roasting pan to ensure that the cauliflower browns rather than steams.

Swap Option: This cooking method works with any hearty vegetable and the tahini drizzle is also perfect for all roasted vegetables.

Ingredients

Cauliflower
  • 2 heads cauliflower
  • 1 yellow onion, sliced
  • 4 sprigs thyme
  • 4 cloves garlic, unpeeled
  • 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, to taste
Fulfilled by

Preparation

For the cauliflower:

1.

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

2.

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

3.

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 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.