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Roasted Cauliflower with Lemon Tahini Sauce

Cauliflower.  What can it not do?  It purees magically, it rices beautifully, it steaks nicely.  So many reasons to love this cruciferous vegetable.  Although it is popular as a substitute, it also works well in its more natural state.  You can never go wrong serving cauliflower as a side dish. 

One way to show this MVP some love is to roast it (brings out its natural sweetness).  Top it with a creamy, nutty, tahini sauce that is spiked with a bit of acid from the lemon juice, and showered with some fresh, herbaceous cilantro.  Yum. Yum.  Oh and from start to finish: about 30 minutes.  Want more reasons to love this dish?  It’s vegan, low-carb (hello keto world), paleo, whole 30, and filled with anti-inflammatory ingredients.  You’re welcome.


2 cups cauliflower florets: very high in vitamin C and low in net carbs

2 tbsp tahini: high in monosaturated fats – good for satiety (keeps bellies full longer); and sesame seeds may help with brain health

Juice of half a lemon: vitamin C, can help with iron absorption

1-2 tbsps cilantro, chopped: excellent detoxifier (especially wonderful for detoxifying heavy metals)

¼ tsp smoked paprika: source of vitamin A- good for proper immune health

1-2 tbsps olive oil: full of oleic acid – anti-inflammatory; and rich in vitamins E and K


Pink Salt: rich in various minerals

Black Pepper: contains piperine which has antioxidants and helps boost the absorption of selenium


Preheat oven to 425°.  Toss florets with olive oil, salt, and pepper making sure to coat well. 

Place cauliflower in a single layer on a baking sheet. 

Roast for 15 minutes or until slightly charred. 

Meanwhile mix tahini, lemon juice, salt, and paprika. 

Add water as needed (about 2-3 teaspoons) to smooth out the sauce.  The end result should be lump-free and pourable, but not watery (think ranch dressing). 

To serve: plate cauliflower. Drizzle with lemon tahini sauce, then sprinkle liberally with cilantro and black pepper. 

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