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  • Writer's pictureSusie Csorsz Brown

Cauliflower with Tahini Sauce

We found this little restaurant here that had this amazing cauliflower, roasted with this tangy tahini sauce. We would order enough for that meal plus extra for lunch the next day. There's something greater that happens when one mixes roasted cauliflower with creamy tahini, and it is really kind of magical.

This is awesome as part of a picnic lunch. Or any dinner. Or on Tuesday because you felt like it. This is not a beautiful side, but it is very very tasty.

Note: you may recognize this dressing from the Herby Chicken Salad recipe. As a thought, you can definitely double the dressing, and make that salad along side the lovely cauliflower, and then you'll be set for a super tasty meal!

Cauliflower with Tahini Sauce

Yield: 4 - 5 servings


1 1/2 large heads cauliflower, chopped into bite-size florets

1 T olive oil

salt and pepper

tahini dressing

2 cloves garlic, smashed

1/3 cup sherry vinegar, or juice of 2 lemons

1/4 cup tahini

1 T pomegranate molasses, optional

1/2 tsp salt

pinch cumin

Salt and pepper, to taste

1 tsp Aleppo, optional

1/4 cup golden raisins, snipped, optional

pomegranate seeds, for garnish


Heat oven to 375. Line a pan with foil, for easy clean up, and heap the cauliflower in the middle. Drizzle with olive oil, and season generously with salt and pepper. Using your hands or tongs, toss to coat well, then spread to an even layer. Roast in the hot oven for 20 - 30 minutes, stirring once or twice, until browned, softened and super fragrant. Remove from oven and set aside to cool for a few minutes.

Prepare the sauce

In a large bowl, combine the smashed garlic and the lemon juice. Allow the garlic to steep in the lemon juice. If you want a little less garlic oomph, you can fish out a few pieces. Add tahini, molasses, salt and cumin. Mix well to combine. It will start to get thick; you might need to add a spoonful or three to get the dressing to a consistency you like. Taste and add salt and pepper to your liking. Stir in Aleppo, if using.

Once the cauliflower has cooled just a bit, add it little by little to the dressing the bowl, and toss to coat.  Stir in golden raisins, if using.

To serve, sprinkle with pomegranate seeds, and enjoy!

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