Description

This Cauliflower with Tahini-Honey recipe combines roasted golden cauliflower with a luscious tahini-honey sauce that’s creamy, nutty, and slightly sweet. Finished with lemon, garlic, and a touch of spice, this dish is simple yet sophisticated — perfect as a wholesome side or light vegetarian main.

Ingredients

1 large head cauliflower, cut into florets

2 tablespoons olive oil

Salt and pepper, to taste

For the Tahini-Honey Sauce:

3 tablespoons tahini

1 tablespoon honey

1 tablespoon lemon juice

1–2 tablespoons warm water (to thin sauce)

1 clove garlic, minced

Pinch of salt

Optional Garnishes:

Toasted sesame seeds

Chopped fresh parsley or cilantro

Smoked paprika or chili flakes

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Instructions

Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, tossing halfway through, until golden and tender with crisp edges.
Make the Tahini-Honey Sauce: In a small bowl, whisk together tahini, honey, lemon juice, minced garlic, and salt. Gradually add warm water, whisking until smooth and pourable.
Assemble: Transfer roasted cauliflower to a serving dish. Drizzle generously with tahini-honey sauce.
Garnish and Serve: Sprinkle with sesame seeds, herbs, and a dash of smoked paprika or chili flakes for color and flavor. Serve warm or at room temperature.

Notes

For a vegan version, replace honey with maple syrup or agave nectar.

Use smooth, runny tahini made from hulled sesame seeds for the best texture.

To prevent sogginess, avoid overcrowding the pan and roast at high heat.

The tahini sauce can be made ahead and stored for up to 1 week.

Try adding roasted chickpeas or quinoa to make it a heartier meal.

Nutrition

Serving Size: 1 portion
Calories: 180
Sugar: 5g
Sodium: 150mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg