Ingredients
For the Cauliflower
- 1 head cauliflower, cut into florets
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Lemon Herb Tahini
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh chives
- 1/4 cup fresh dill
- 8 mint leaves
- 1 teaspoon salt, plus more to taste
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/3 cup water, plus more to taste
Method
- Add the cauliflower florets to large mixing bowl.
- Drizzle with olive oil and then add the garlic powder, salt, and pepper.
- Toss the cauliflower florets until well coated in the olive and seasonings then transfer them to a large baking sheet. Place the florets cut side down to help them get golden brown and crispy.
- Roast the cauliflower at 425 degrees for around 25-30 minutes. Flip the florets 12-15 minutes into cooking.
- While the cauliflower is roasting, add all of the tahini sauce ingredients to a food processor and blend until smooth and creamy. Feel free to add a few more tablespoons of water to the tahini sauce to thin it out a bit if you think it is too thick.
- Once the cauliflower is golden brown and tender, but still has a little bite, remove it from the oven.
- Transfer the roasted cauliflower to a serving dish or platter and serve with tahini sauce on the side. Enjoy!
Notes
!!Store the tahini sauce in an air-tight container in the fridge.
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