Roasted Cauliflower with Tahini, Lime, & Cilantro

Roasted cauliflower with tahini, lime, and cilantro is a fantastic way to highlight this delightful vegetable. This easy recipe makes a great side dish with many kinds of meals.

A dressing made with tahini (sesame paste), lime juice, a seasoning blend (za’atar or BBQ seasoning) and cumin envelopes the cauliflower. The result is a subtly tangy and herbal or smoky flavor, depending on which spice blend you choose.

What to serve with Roasted Cauliflower with Tahini

Since you have the oven going at 425º F, consider making another roasted vegetable dish. Maple Roasted Sweet Potatoes and Apples complements the cauliflower beautifully. Serve together and make sure to add an easy protein dish to the meal, like Super Quick 2 Bean Salad.

Or, make a roast that includes plant protein, to serve as a main dish side by side with the roasted cauliflower. A good choice: Roasted Vegan Sausage with Fennel and Polenta. Served with this roasted cauliflower dish, the pairing is sublime! Another good pairing is with BBQ Roasted Tempeh and Vegetables.

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Yield: 4 to 6

Roasted Cauliflower with Tahini, Lime & Cilantro

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Roasted cauliflower with tahini, lime, and cilantro is a fantastic way to highlight this delightful vegetable. 

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 medium-large head cauliflower
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini (sesame paste)
• Juice of 1/2 lime (about 2 tablespoons)
• 1 tablespoon za’atar or barbecue seasoning (see Note)
• 1/2 teaspoon ground cumin
• 2 teaspoons natural granulated sugar
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup cilantro leaves
• 1 lime, cut into thin wedges

Instructions

1. Preheat the oven to 425º F.
2. Cut the cauliflower into chunky bite-size pieces and florets
3. Combine the olive oil, tahini, lime juice, za’atar or barbecue seasoning, cumin, and sugar in a large mixing bowl. Whisk together.
4. Add the cauliflower to the bowl and stir until evenly coated with the tahini mixture. 
5. Arrange the cauliflower on a parchment-lined roasting pan or sheet pan. Make sure to scrap out all of the tahini mixture if there’s any left; drizzle onto the cauliflower.
6. Bake for 25 to 30 minutes, stirring every few minutes, until touched with dark brown spots here and there. Season with salt and pepper.
7. Transfer to a serving container and sprinkle with cilantro. Serve at once with a lime wedge or two for garnish.

Notes

Za’atar is a traditional Middle Eastern spice blend made with dried thyme, oregano, sumac and sesame seeds. You’ll find it in well-stocked supermarket spice sections, natural foods stores, and Middle Eastern groceries.

Barbecue seasoning blends are available in the spice section of most supermarkets. A brand I like is McCormick's Grill Mates. It comes in several varieties, including mesquite, smoky maple, and more. Any variety will work well in this recipe.

Here are more plant-forward salads & sides.