Tahini Roasted Cauliflower

Natural Chef Melissa Shaffer
Cauliflower meets creamy tahini in this satisfying side dish. Top with your choice of Middle Eastern garnishes for both stunning presentation and incredible flavor.
Course Side Dish
Servings 4 People


  • 1 medium Cauliflower (approximately 2.5 lb or 6 heaping cups florets)
  • ¼ cup Parsley chopped
  • 1 Lemon
  • Optional Garnishes pomegranate molasses, sumac, finely chopped dates, pomegranate seeds, slivered almonds


  • 3 tbsp Extra-Virgin Olive Oil
  • ¼ cup Tahini
  • 2 tsp Maple Syrup
  • ½ tsp Garlic Powder
  • 1 tsp Turmeric
  • ½ tsp Ground Cumin
  • 1 tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1 pinch Cayenne optional


  • Preheat oven to 425°F
  • Cut cauliflower into florets and place into a large bowl.
  • In a small bowl, whisk together all sauce ingredients until smooth.
  • Add sauce to cauliflower and stir thoroughly until evenly coated.
  • Place cauliflower on a parchment lined baking sheet (If doubling, use two sheets, do not over crowd).
  • Roast for approximately 35 minutes, tossing halfway, until cauliflower is tender and browned in places. If desired, broil for 1-2 minutes for additional browning.
  • Remove from oven and let cool slightly.
  • Toss in parsley, a generous squeeze of lemon, and additional salt to taste.
  • Place in serving dish and garnish with a light drizzle of pomegranate molasses, a few pinches of sumac and any other garnishes of choice.
  • Serve warm or room temperature.