Roasted Cauliflower with Tahini
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Cauliflower takes center stage in this flavorful side dish, featuring roasted florets seasoned with fragrant fresh oregano, served over a creamy tahini sauce, and topped with shallots and pepperoncini for a tangy, acidic finish. This recipe is inspired by a standout cauliflower dish at the NYC Mediterranean favorite, 12 Chairs. It was so good, I polished off an entire head of cauliflower in one sitting without even noticing! Serve alongside a favorite protein like roasted chicken or salmon for an easy dinner. Love this flavor combo? You’ll want to try this roasted cauliflower pita. If you’re a fan of cauliflower I also recommend this golden crispy fried cauliflower.
Key Ingredients in This Recipe
- Cauliflower – I recommend buying a whole head of cauliflower and cutting it into florets yourself—it’s usually more cost-effective than pre-cut, bagged options.
- Oregano – Oregano is commonly used to flavor Greek dishes like meats, salads or vegetables.It adds a subtle herby flavor to the roasted cauliflower.
- Tahini – Tahini is made from blended/ground hulled sesame seeds. It has a creamy texture and nutty flavor. Add the water a little at a time when thinning the tahini. It can absorb a lot of liquid before thinning out, so don’t be alarmed if it clumps at first.
- Shallots – Shallots have a mild, slightly sweet flavor and are used to add a fresh finish to the dish. If needed, red onion can be swapped in.
- Pepperoncini – This Italian hot chili pepper is a light yellowish green color with a mild heat. It adds a great flavor and a balanced acidic note without adding an overpowering spice.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Roasted Cauliflower with Tahini
Add the cauliflower to a baking sheet and toss with olive oil and oregano. Season with kosher salt and pepper.
Spread in a single layer on the baking sheet and roast the cauliflower until tender and slightly charred, about 25 minutes. Sprinkle it with vinegar and set aside.
In a small bowl whisk together the tahini with the garlic and ¼ cup (57g) of water until a thin sauce forms (note: it will clump before it thins).
Spread the tahini sauce on a serving plate or bowl and top with the roasted cauliflower. Garnish with the shallot and pepperoncini and serve.
Swaps and substitutions
- The pepperoncini provides a great flavor without a lot of heat, but if you prefer a spicier dish, try dicing up pickled jalapeño.
What to serve with Roasted Cauliflower
- Serve with a protein like roasted chicken or salmon.
- Try serving alongside arayes.
- Serve over a bed of romaine with quinoa to turn it into a more filling lunch.
FAQ – Frequently Asked Questions
Yes! You can prepare the tahini sauce up to 2–3 days in advance and store it in an airtight container in the fridge. Just whisk or stir in a splash of water to loosen before serving.
Absolutely! You can cut the cauliflower into florets a day ahead and refrigerate them in a loosely covered container in the crisper drawer. Be sure to wash them just before roasting for maximum crispness.
Crispiness mainly depends on space and temperature. Don’t overcrowd the pan! The florets should be arranged in a single-layer with room around them. High heat and good spacing create golden, caramelized edges.
Yes! While it takes longer to cook, a whole head of cauliflower makes a stunning presentation. Roast it seasoned and then serve it with tahini, drizzled sauces, or an herb salsa. It’s great for holidays or as a dramatic centerpiece.
Other Recipes to Try
If you enjoy this simple roasted cauliflower side, give these recipes a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Roasted Cauliflower with Tahini
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Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped oregano
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 teaspoon red wine vinegar
- ¼ cup tahini
- 1 clove garlic, minced
- 1 medium shallot, minced
- 4 pepperoncini, thinly sliced
Instructions:
- Add the cauliflower to a baking sheet and toss with olive oil and oregano. Season with kosher salt and pepper.
- Spread in a single layer on the baking sheet and roast the cauliflower until tender and slightly charred, about 25 minutes. Sprinkle it with vinegar and set aside.
- In a small bowl whisk together the tahini with the garlic and ¼ cup (57g) of water until a thin sauce forms (note: it will clump before it thins).
- Spread the tahini sauce on a serving plate or bowl and top with the roasted cauliflower. Garnish with the shallot and pepperoncini and serve.
Nutrition:
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I am not a huge vegetable person so I was a little skeptical about making this. I could have eaten the whole head of cauliflower by my self. This is an excellent recipe!
Thank you! I feel the same way – sometimes I do eat an entire portion to myself!