Flip Cookbook

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Roasted Cauliflower with Tahini Sauce

This dish is contains a very popular middle eastern flavor – the tahini sauce. Pre-SCD I’ve eaten tahini sauce frequently with falafels and pita breads. These were some of my favorite foods. So naturally when I got my kick to try some middle eastern food, I decided to incorporate tahini sauce.

The base of any tahini sauce recipe is tahini paste. When I set out to my local grocery store to find this magical ‘tahini paste’, I thought I would be running into many unknown and exotic ingredients. Boy, was I surprised! Tahini paste is made of plain old sesame seeds. That’s it! Well, I bought the bottle of tahini paste anyhow to cut down on preparation time especially since I found a brand that contained only 100% organic raw sesame seeds (Artisana in case you’re wondering). And there you have it.. this recipe was devoured.

Oh – before I forget – check out my new feature, the recipe nutritional facts, at the bottom of this recipe! The calculations are determined by nutritionaldata.com. A small note – take the data as general guidelines since it was generated by generic ingredients rather than any specific brand.

Roasted Cauliflower with Tahini Sauce

Makes: 4 – 6 servings
Ready in: 50 minutes


For the Roasted Cauliflower

  • 1 large head cauliflower
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice

For the Tahini Sauce

  • 1/4 cup tahini paste
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice


1. Preheat oven to 400°F. Wash and cut the cauliflower into florets.

2. In a medium bowl, press the garlic through a garlic press to mince it.

3. Mix in 1 tablespoon lemon juice, salt, cayenne pepper.

4. Add the cauliflower into the bowl and mix to coat it with the sauce. Add the olive oil. Mix to coat.

5. Transfer the cauliflower into a oven proof pan or a baking sheet lined with parchment paper. Pour any remaining sauce over the cauliflower.

6. When the oven reaches 400°F, bake the cauliflower until it is tender and brown in spots; about 45 minutes.

7. Meanwhile, in a blender, mix together the tahini paste, remaining lemon juice, water. You may have to add salt if you want here.

8. This can be served in many ways – hot or room temperature; the tahini sauce and cauliflower can be mixed together or served separately to dip in.

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4 Responses to Roasted Cauliflower with Tahini Sauce

  1. Joanne says:

    I am a verified tahini addict and try to eat it as frequently as possible. I love it mixed with Greek yogurt, but I”m going to have to try this sauce!

  2. Pingback: Broccoli Tahini Soup with Broccoli Chips | Flip Cookbook

  3. suv says:

    This looks delicious Sonia..I’ve had fried cauliflower, but this definitely looks like a better alternative! I’ll try it out 🙂

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