Roasted Cauliflower with Tahini Sauce

Recipe courtesy of member Justin Couvillion.

Roasted Cauliflower with Tahini Sauce
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Roasted Cauliflower with Tahini Sauce

Servings 4

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 197

carbohydrate 15g

protein 12g

fat 5g


Roasted Cauliflower

  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) cumin
  • 1 head(s) cauliflower cored and cut into 1.5 inch florets
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) black pepper

Tahini Sauce

  • 1/2 cup(s) tahini (may be found in many middle eastern markets or at Whole Foods)
  • 3 medium garlic clove(s) smashed and minced into a paste
  • 1 medium lemon(s) juiced
  • 1/2 cup(s) water
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) paprika


  1. Preheat oven to 500 F.
  2. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly.
  4. Bake until cauliflower is browned and tender, 25 - 30 minutes. Stir occasionally.
  5. Meanwhile, combine tahini, garlic, lemon juice, and water in a small bowl. Season with sea salt if desired and sprinkle paprika on top.
  6. Serve cauliflower hot or at room temperature with tahini sauce.
  7. To make a paleo-friendly hummus, add roasted cauliflower and tahini sauce to a food processor and blend until a paste forms. Add additional olive oil if desired and serve with vegetables.