Recipe: Tahini Roasted Cauliflower

Cauliflower (when roasted) is one of my most favourite vegetables! To me it tastes so buttery, decadent, hearty, and satisfying! This recipe is the perfect dish for any fellow cauliflower lovers and is also great for anyone who isn’t quite convinced on the greatness of this white floret veg. I love this dish because it’s so simple to make, tastes like GOLD, and is dairy free, gluten free, nut free, grain free, and vegan! I love having a big container of it in my fridge to use as a side dish with meals, snack on throughout the day, or to add to salads throughout the week!


For the Dish
– 1 large head of cauliflower
– 3 to 4 stalks of de-stemmed and finely chopped kale
– 1 Tbsp. avocado oil (for roasting cauliflower)
– 1 Tbsp. sesame seeds (I like using a mix of black and white)
– 2 Fresh Lemon wedges for garnish
For the Sauce
– 1/3 cup tahini
– 1 clove of garlic
– 1 Tbsp. Tamari (gluten free organic soy sauce)
– 1 Tbsp. maple syrup
– 1 Tbsp. fresh lemon juice
– 6 to 8 Tbsp. water (the amount depends on how thick you like your sauce and the type of tahini you use as I find the consistency varies a lot between brands)
Note: 8 Tbsp. water = 1/2 a cup


– Preheat oven to 375oF convection or 400oF regular bake
– Chop the cauliflower into bite sized florets
– Place the cauliflower onto a large baking tray and generously drizzle with avocado oil (the is the best oil for high heat baking)
– Place the cauliflower tray in the oven and bake for 30- 35 minutes, stirring half way through. The cauliflower should be fork tender and golden brown when you take it out. If after 35 minutes it’s still not, continue baking for another 5 to 10. In my eyes, the more tender your cauliflower – the better!
– While the cauliflower is roasting, prepare the sauce by placing all ingredients for it in a blender or Vitamix, starting with 4 Tbsp. water and slowly working your way up until you reach the texture you desire (I use a thicker tahini so usually add the full 1/2 cup)
– Blend the sauce until you reach a smooth consistency
– After the sauce is finished to your liking, de-stem and finely chop kale
– When the cauliflower is done baking, add it to a large bowl along with the chopped kale
– Drizzle the kale and cauli with your tahini sauce, and mix until they are well coated
– If you have additional sauce feel free to save it for topping at the end otherwise you can keep it in a jar in the fridge for up to 1 week
– Garnish the dish with sesame seeds and 2 fresh lemon wedges
– Optional: sprinkle with some high quality sea salt
– Enjoy!

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