Description
Tender roasted cauliflower florets served with a creamy, tangy tahini-yogurt sauce and finished with fresh herbs—simple, healthy, and packed with Middle Eastern flavor.
Ingredients
-
- 1 large cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or cumin (optional)
Tahini-Yogurt Sauce:
-
- 1/3 cup Greek yogurt
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water (to thin)
- Salt & pepper, to taste
For Serving:
- Fresh parsley, chopped
- Sesame seeds (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss cauliflower florets with olive oil, salt, pepper, and paprika or cumin.
- Spread evenly on the baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp on the edges.
- Meanwhile, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper. Add water 1 tablespoon at a time until smooth and pourable.
- Transfer roasted cauliflower to a serving plate and drizzle generously with tahini-yogurt sauce.
- Garnish with chopped parsley and sesame seeds.
Notes
- For deeper flavor, roast cauliflower with a splash of lemon juice.
- Add chili flakes for heat or smoked paprika for smokiness.
- Replace yogurt with extra tahini + water for a vegan version.
- Serve as a side dish, over grain bowls, or as a mezze platter component.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern