Roasted Cauliflower with Lemon & Tahini Sauce
Earthy, caramelized cauliflower paired with a zesty, garlicky tahini drizzle—this dish is simple, nourishing, and full of depth. With sweet roasted onion, thyme, and lemony brightness, it makes an unforgettable side or veggie centerpiece.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 1x
Ingredients
For the Roasted Cauliflower:
4 heads cauliflower, cut into medium florets
2 yellow onions, thinly sliced
8 thyme sprigs
16 garlic cloves
6 tablespoons olive oil
Kosher salt & freshly cracked black pepper
Juice of 2 lemons
For the Tahini Sauce:
½ cup tahini
6 tablespoons fresh lemon juice
2 tablespoons olive oil
6 garlic cloves, roughly chopped
4 tablespoons water (adjust for consistency)
Kosher salt, to taste
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower, onion, garlic, and thyme with olive oil, salt, and pepper. Spread on a large baking sheet.
Roast for 30–35 minutes, flipping halfway, until golden and tender. Squeeze lemon juice over while hot.
In a blender or bowl, whisk tahini, lemon juice, olive oil, garlic, and water until smooth. Season with salt to taste.
Drizzle tahini sauce over warm roasted veggies before serving.
Nutrition
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g