This roasted cauliflower recipe with lemon tahini sauce brings the perfect mix of charred, nutty cauliflower, creamy tahini, and a pop of citrus and honey. So easy, so flavorful!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥙 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Cauliflower Recipes
If you’re looking for the best roasted cauliflower recipe with a Mediterranean twist, this recipe is for you, my friend.
This dish is packed with vibrant flavors and textures! You’ve got the cauliflower, roasted until charred and golden with a kick of cumin, turmeric, and smoked paprika. Then, it’s layered with a velvety lemon tahini sauce (almost like a cream) — trust me, the preserved lemon here is the secret game-changer. If you don’t have preserved lemons, I’ve got an easy alternative, but the unique taste is what makes this dish a little extra special.
There’s also a honey-lemon dressing for a sweet, tangy contrast, and don’t forget those toasted almonds—they add a smoky crunch that ties everything together.
Whether you’re serving this as a side with grilled meats or as a main dish with some chickpeas and pita, this roasted cauliflower will definitely impress. It’s got all the right Mediterranean and Middle Eastern-inspired flavors and can easily go from weeknight dinner to a fancy party plate. Enjoy!
👩🍳 For more flavorful side dishes, try my maple glazed carrots, French-style green beans, vibrant Persian salad, butter beans saganaki, Greek-roasted potatoes, or sweet potato salad with pickled onions.
What You’ll Need
Here is what you’ll need for this roasted cauliflower recipe. Find the full measurements in the recipe card below.
- Cauliflower: Roasted with olive oil, cumin, turmeric, and smoked paprika for that earthy, warm flavor and crispy edges.
- Tahini lemon sauce: Tahini, Greek yogurt, minced garlic, and preserved lemon (swap with lemon zest and juice if needed) for a nutty, creamy sauce with a tangy punch. You can get preserved lemon in major supermarkets, deli stores, and online (like this one for example).
- Honey lemon dressing: A simple mix of olive oil, honey, and lemon juice for an extra layer of sweetness and acidity. Simple but essential!
- Toasted Almonds: Adds a smoky, nutty crunch. Can be swapped with pine nuts or pumpkin seeds if you’re feeling adventurous.
- Garnish: Charred lemon slices (optional) and herbs like coriander or parsley for that fresh, bright finish.
How To Make Roasted Cauliflower
Here are some handy step-by-step photos of how to make roasted cauliflower with lemon tahini sauce. Find the full recipe and nutritional information below.
- Preheat the oven to 425°F (220°C).
- Prepare the cauliflower by breaking it into florets. Toss with olive oil, cumin, turmeric, smoked paprika, salt, and pepper.
- Roast the cauliflower on a baking sheet for 25 minutes until charred and tender.
- Toast almonds in a pan over medium heat for about 7-8 minutes.
- Whisk together olive oil, honey, and lemon juice to make the dressing for the finish.
- Make the creamy tahini lemon sauce by blending tahini, yogurt, preserved lemon, garlic, and water until smooth.
- Assemble: Spread the tahini cream on a platter, pile the roasted cauliflower on top, drizzle with the lemon honey dressing, and top with toasted almonds and charred lemon slices.
- Garnish with fresh parsley or cilantro (coriander).
Watch The Video
Recipe Tips
- Preserved lemon substitute: If you don’t have preserved lemons, use 1 tsp of lemon zest and 1 tbsp lemon juice. It’s not quite the same, but it’ll still be delicious!
- For even roasting, make sure the cauliflower florets are spread out in a single layer and not overcrowded on the baking tray. Also, make sure the oven is nice and hot before you pop the tray in.
- If you’re out of almonds, try using sunflower seeds or pine nuts—anything to add a bit of texture.
Serving Suggestions
Serve this roasted cauliflower with grilled meats like steak or chicken (or my baked salmon) for a hearty meal. It also pairs beautifully with quinoa, couscous, or a simple green salad. If you want to make it a vegetarian main, add chickpeas and warm pita (and why not make my Persian salad while you’re at it).
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Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder for color
- 1 teaspoon smoked paprika
Tahini Lemon Cream:
- ½ small preserved lemon a bit under 1 oz, about 15-20 grams, seeds removed and finely chopped (see notes for alternatives)
- 2 tablespoons light tahini
- ½ cup Greek yogurt 3 oz or about 100 grams
- 1 garlic clove minced
- ⅓ teaspoon salt
- 3-4 tablespoons water to thin the sauce out
Final Touches:
- ⅓ cup slivered almonds about 1 oz or 30 grams
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1.5 tablespoons lemon juice about the juice of ½ lemon
For garnishes:
- Charred lemon slices optional
- A handful of cilantro coriander or parsley
Instructions
- Preheat your oven: to 220°C (425°F).
- Prepare the cauliflower: Break the cauliflower into florets, cutting any large pieces into 2-3 smaller florets. Grease a baking tray with a little olive oil and place the cauliflower pieces on it. Drizzle with 2 tablespoons of olive oil, rubbing it evenly over the cauliflower. Season with salt, pepper, cumin, turmeric, and smoked paprika. Toss to coat the cauliflower thoroughly with the spices.
- Roast the cauliflower: Spread the cauliflower pieces in a single layer on the baking sheet. Roast for 25 minutes, or until the cauliflower is golden brown and crispy at the edges.
- Toast the almonds: Add the slivered almonds to a small frying pan and cook over medium-high heat for about 7-8 minutes, stirring frequently until they are golden brown and slightly toasted.
- Prepare the Tahini Lemon Cream: While the cauliflower is roasting, make the tahini lemon sauce. Chop the preserved lemon and garlic, and add them to a deep bowl along with tahini, yogurt, ⅓ teaspoon of salt, and 1 tablespoon of water. Use an immersion blender to puree the mixture until smooth. Add 2-3 more tablespoons of water to thin out the sauce if needed. (You can also use a food processor or a small blender. If neither is available, finely chop the preserved lemon and mince the garlic, then whisk everything by hand using a fork or whisk.)
- Alternative if no preserved lemon is available: Use 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.
- Make the lemon honey dressing: In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of honey, and 1.5 tablespoons of lemon juice. Set aside.
- For garnish (optional): Add 4 lemon slices to a hot frying pan drizzled with a little oil. Pan-fry for 3-4 minutes on each side until slightly charred.
- Assemble the dish: Spread the tahini lemon cream on a large serving platter. Transfer the roasted cauliflower on top. Drizzle evenly with the lemon honey dressing. Top with toasted slivered almonds and charred lemon slices. Garnish with fresh herbs like parsley or cilantro (coriander).
- Serve: Enjoy the cauliflower warm as a side dish or a light main course. It pairs well with a simple green salad or warm pita bread on the side.
Video
Notes
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so just stir in a splash of water to loosen it up before serving. Unfortunately, this dish doesn’t freeze well due to the yogurt in the sauce.
- Can I make this ahead? Yes! Roast the cauliflower and make the sauce in advance, but wait to assemble until just before serving so the cauliflower stays crispy.
- What if I can’t find preserved lemons? No worries! Use lemon zest and juice instead for a simpler, more accessible option.
- Is there a nut-free option? Swap the almonds for toasted sunflower or pumpkin seeds for a nut-free crunch.
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