Roasted Cauliflower in Lemon-Tahini Sauce Recipe | Vegetarian Times Skip to main content

Roasted Cauliflower in Lemon-Tahini Sauce

An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen aren’t always successful. But he hit the mark with this delicious side dish that is deceptively simple—our judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.



Ingredient Line: 
1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
Ingredient Line: 
4 tsp. olive oil, divided
Ingredient Line: 
2 cloves garlic, minced (about 2 tsp.)
Ingredient Line: 
2 Tbs. tahini
Ingredient Line: 
1 Tbs. lemon juice
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¼ tsp. salt
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1 Tbs. chopped parsley
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1 tsp. toasted sesame seeds


1. Place oven rack in top position. Preheat oven to 425°F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

Nutrition Information: 

4 g
Total Fat: 
9 g
Saturated Fat: 
1 g
5 g
0 mg
169 mg
2 g
2 g
Serves 4

Comments on this Recipe

This is wonderful. We like to use lime juice instead of lemon b/c it tastes stronger. Sometimes I put the tahini sauce on cooked cabbage, that is just as good.

Wow, fantastic. I was skeptical when I made the sauce and tried it on its own, but once you combine it was the cauliflower, it was amazing!

This is absolutely delicious!! Perfect flavor combination! The lemon-tahini sauce was also delicious on some sweet potatoes that I had cut into chunks and roasted with a little bit of olive oil and salt. Yum yum yum!!

Made this tonight - like Ashley said, absolutely delicious! Can't wait to at the leftovers!

Simple, delicious, a treat to the neurons. Would this werk with broccoli?

We make this recipe all the time. A great way to fix a less than exciting vegetable.

This is delish! I've made this for office parties and it's always a hit.

This sauce is so great! I just wish it made more (or maybe my cauliflower was really big). Next time I'll make 1.5x the amount of sauce. I bet it would be amazing with broccoli too!

This is a traditional Middle-Eastern sauce called taratoor (it's often used with fish). It's great with many kinds of vegetables, especially potatoes and spinach! I leave out the parsley when i serve it over spinach.

This was a fabulous way to eat cauliflower. A quick, easy, and delicious dish!

Thank you this was great!! I dry roasted the cauliflower and water sauteed the garlic, so skipped the olive oil. Really delicious!!

I am using this idea for brunch today.

This sounds fab especially with the healthier version contributed by LH OH. I want to double the tahini mixture and simmer the garlic in the tahini without adding extra oil. Then,I'll grill the cauliflower on the barbeque. The tahini mix will taste good on fish or chicken as well as most veggies.

Yes, I love this recipe too. Wanted to share that I ran out of tahini and used some almond butter and it was awesome that way too.

Doubled the recipe for a family dinner. It was a hit, everyone wanted the recipe. My husband is vegan, the rest of us not, so it is great to find another way to serve cauliflower other than with a cheese sauce.

I have been making this recipe for years, I love it! I double the sauce, use lots of garlic, and a ton of fresh flat leaf parsley. I also use a 50/50 mix of broccoli and cauliflower.

Brilliant quick easy really enjoyed and will be doing it again with more sauce next time - that will teach me for not reading the comments first! Thanks for sharing.

I just made this and it was fantastic! Easy to make and super tasty.

We just made this tonight and it was amazing. So quick and easy and a DELICIOUS dish

Wow, this was incredible! I had space on the cookie sheet, so I added halved mushrooms (tossed in the remnants of the oil/salt bowl). Also, I'm adhere to the school of thought that asserts there is never too much garlic: five cloves. Because of this dish, my fridge will never be without cauliflower

Oven temperature 220 degC.


This. Was. AWESOME! I sauteed the garlic in a Chilean EVOO in my iron skillet and then tossed the roasted/broiled cauliflower into the savory mix in the pan. I'm not lying when I say my family used each finger to clean the scrapings off the skillet! THANKS for this awesome recipe!

I made this sauce to go along with another similar cauliflower recipe. It was delicious! I added a lot more lemon to make it really tangy. I was trying to replicate a local restaurant recipe, and this did it. I absolutely loved it! Thank you for sharing!

This would be a good in summer

Why are you not vegan ? is my only question.

Great cauliflower recipes. I am vegan xxx

Lovely! Made an delectable late nite meal. I did not have fresh matter dumped it on top of fresh arugula:). Thank You for sharing this recipe.

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