Roasted cauliflower with tahini

Name: Roasted cauliflower with tahini
Yield: 4
Ingredients: 1 large head cauliflower; 3 tbsp olive oil; 1/4 tsp salt; 1/4 cup tahini; 3 tbsp water; 2 tbsp lemon juice; 1 garlic clove, minced

Makes4 Servings

By Chatelaine

Michael Graydon

Ingredients

1 large head cauliflower
3 tbsp olive oil
1/4 tsp salt
1/4 cup tahini
3 tbsp water
2 tbsp lemon juice
1 garlic clove, minced

Instructions

Preheat oven to 400F. Chop 1 large head of cauliflower into bite-sized pieces. Toss with 3 tbsp olive oil and 1/4 tsp salt. Spread out on a baking sheet and bake 30 min, stirring halfway through. Stir 1/4 cup tahini with 3 tbsp water, 2 tbsp lemon juice and 1 minced garlic clove in a small bowl. Pour over roasted cauliflower. Sprinkle with 2 tbsp chopped parsley.

FILED UNDER:

side dishes vegetables bake

Copy link

The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.