Roasted Cauliflower with Tahini is a dish built on contrast. The cauliflower is roasted at high heat until deeply golden and crisp at the edges, while the tahini sauce brings smoothness and subtle bitterness that’s lifted by lemon and garlic. Together, they create a dish that feels hearty yet clean.

This recipe works equally well as a side dish, a vegetarian main, or part of a larger spread. The key is treating the cauliflower properly—drying it well, spacing it out on the tray, and roasting hot enough to develop color without steaming.

---

Ingredients (Serves 3–4)

For the roasted cauliflower

• 1 large head cauliflower, cut into florets

• 3 tablespoons olive oil

• Salt and freshly ground black pepper

For the tahini sauce

• 80 g tahini

• 1 small garlic clove, finely grated

• Juice of 1 lemon

• 3–5 tablespoons cold water (as needed)

• Salt, to taste

To finish (optional)

• Chopped parsley or cilantro

• Toasted sesame seeds or pine nuts

• Extra lemon zest

---

Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Cauliflower

Preheat the oven to 220°C (425°F).
Wash the cauliflower and dry it thoroughly—this step is crucial.

Cut into evenly sized florets.

Tip:
Moisture is the enemy of browning. Dry cauliflower roasts, wet cauliflower steams.

---

2. Roast at High Heat

Toss the cauliflower with olive oil, salt, and pepper.
Spread in a single layer on a large baking tray, leaving space between pieces.

Roast for 25–30 minutes, turning once halfway, until deeply golden and crisp at the edges.

---

3. Make the Tahini Sauce

In a bowl, whisk together tahini, garlic, lemon juice, and salt.

Gradually add cold water, whisking constantly, until the sauce becomes smooth, pale, and pourable.

Key point:
Tahini thickens before it loosens—keep whisking and add water slowly.

---

4. Taste and Adjust

Taste the sauce and adjust salt or lemon as needed.

Important:
The sauce should taste bold on its own—it mellows when paired with the cauliflower.

---

5. Assemble and Serve

Arrange the roasted cauliflower on a serving plate.
Drizzle generously with tahini sauce.

Finish with herbs, seeds, or zest if using.

---

Professional Tips for Best Results

• Roast on the top rack for maximum color

• Use cold water to smooth tahini properly

• Serve immediately for the best texture contrast

---

Common Mistakes to Avoid

• Overcrowding the tray

• Under-seasoning before roasting

• Adding too much garlic to the tahini

• Skipping lemon, which balances bitterness

---

Serving Suggestions

Serve warm or at room temperature.
Pairs well with flatbreads, grilled vegetables, or as part of a mezze-style spread.