Go Back
pread lemon-tahini, top with cauliflower, parsley, mint, pine nuts, pomegranate, sumac + lemon

easy roasted cauliflower with tahini sauce

Levantine roasted cauliflower with warm spices, creamy lemon tahini, toasted pine nuts, pomegranate & sumac. Deeply browned, tender & vegan mezze centerpiece.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 1 large cauliflower cut into florets
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon zaatar
  • ¾ teaspoon salt and ¼ teaspoon black pepper
  • ½ cup tahini
  • ¼ cup lemon juice
  • 1 small garlic clove finely grated
  • ¼ –½ cup cold water as needed
  • 2 tablespoons chopped parsley and 1 tablespoon chopped mint
  • 2 tablespoons toasted pine nuts
  • ¼ cup pomegranate seeds and ½ teaspoon sumac

Method
 

  1. Heat oven to 220°C (425°F). Dry cauliflower thoroughly and arrange it on a large baking sheet.
  2. Toss with olive oil, cumin, coriander, paprika, zaatar, salt, and pepper.
  3. Roast 25–35 minutes, turning once, until deeply browned and tender.
  4. Whisk tahini, lemon juice, garlic, salt, and cold water until smooth and drizzleable.
  5. Spread or drizzle the tahini over the roasted cauliflower.
  6. Finish with parsley, mint, pine nuts, pomegranate seeds, sumac, and lemon.

Video

Notes

Deeply browned cauliflower roasted with cumin, coriander, paprika and za'atar, then finished with creamy lemon tahini, parsley, mint, toasted pine nuts, pomegranate seeds and sumac. Tender inside, caramelized at the edges — serve warm or at room temperature as a vegan mezze, centerpiece, or side.
Dry florets completely, preheat the sheet pan, lay flat-side down with space, and turn only once — hot pan contact = deep browning, not steaming