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Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 sides
Author My Little Larder


  • 1 head of cauliflower, cut into 4cm/1.5in florets
  • 2 Tbsp cold-pressed olive oil
  • 1/4 cup tahini
  • 1/4 cup water
  • juice 1 lemon
  • 1 clove garlic, crushed
  • 1/2 tsp ground cumin
  • handful of fresh flat leaf parsley and/or coriander (cilantro), roughly chopped
  • 1 tsp nigella seeds (or black sesame seeds)


  1. Preheat oven to 240/460F on fan bake.
  2. Scatter cauliflower florets on a baking tray. Drizzle over olive oil and season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper. Toss to coat the cauliflower then arrange in a single layer on the baking tray. If you need to use 2 baking trays to ensure they are in a single layer then do this.
  3. Bake cauliflower for 20-25 min or until it is tender and browning. Ensure that you toss the cauliflower and rotate it once during cooking.
  4. While the cauliflower is cooking, make the tahini dressing. In a small bowl combine tahini, water, lemon juice and garlic. Season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper.
  5. Remove cauliflower from oven, drizzle or toss with dressing, scatter over parsley and/or coriander (cilantro) and nigella seeds and serve.