Roasted Cauliflower with Lemon Tahini Sauce

5 from 1 reviews

Paleo and whole 30 approved



For the cauliflower

  • 1 head cauliflower, cut into florets
  • 2 teaspoons cumin
  • Olive oil, salt, and pepper

For the lemon tahini sauce

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/4 teaspoon soy sauce (tamari if gluten free – coconut aminos if paleo/whole 30)
  • 1/2 half teaspoon of finely minced garlic
  • 1 pinch of red pepper flakes
  • 1/2 tablespoon of water
  • Salt and pepper to taste


  1. Preheat your oven to 375 degrees
  2. Place your cauliflower florets on a parchment paper lined baking sheet and toss with olive oil, salt, pepper, and your 2 teaspoons of cumin until all the florets are evenly coated
  3. Roast for 20 minutes, remove from the oven and toss with a spatula, and roast for another 15-20 minutes, until the cauliflower is very golden brown and tender
  4. Meanwhile, make your sauce. Whisk the olive oil, lemon juice, tahini, soy sauce, garlic, and red pepper flakes together in a small bowl. Add water until the consistency is thin enough for the sauce to drizzle off your spoon (1/2 tablespoon was perfect for me!)
  5. Season to taste with salt and pepper and you’re ready!
  6. To serve, drizzle the sauce on top of the cauliflower and sprinkle with red pepper flakes (optional)