Crispy Roasted Cauliflower with Tahini and Lemon Recipe
This Crispy Roasted Cauliflower with Tahini and Lemon is a flavorful and healthy vegetarian dish featuring golden, crispy cauliflower florets seasoned with cumin, smoked paprika, and a light cornstarch coating. Roasted to perfection, it’s served with a bright, nutty tahini-lemon sauce enhanced with garlic and white miso, garnished with fresh parsley and toasted sesame seeds for an added crunch and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 large head cauliflower, cut into even florets (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Tahini Lemon Sauce
- ⅓ cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
- 1 teaspoon white miso
- 3 to 5 tablespoons warm water, to thin
- ½ teaspoon kosher salt, or to taste
Garnish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon toasted sesame seeds
- Optional pinch of red pepper flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cut Cauliflower: Cut the cauliflower into evenly sized florets to ensure even roasting. Keeping pieces uniform prevents some from burning while others remain undercooked.
- Season Cauliflower: Place the florets in a large mixing bowl and drizzle with olive oil. Toss thoroughly to coat all surfaces. Sprinkle the cornstarch, kosher salt, black pepper, cumin, and smoked paprika over the florets and toss again until lightly dusted. The cornstarch helps achieve a crispy texture.
- Arrange for Roasting: Spread the cauliflower florets in a single layer on the prepared baking sheet, making sure not to crowd them. Proper spacing allows air circulation for crispiness.
- First Roasting Phase: Roast the cauliflower in the preheated oven for 18 minutes without disturbing, allowing the florets to brown and crisp up.
- Flip and Continue Roasting: After 18 minutes, flip the florets using a spatula for even browning. Return to the oven for an additional 10 to 12 minutes until edges are deeply golden and slightly charred. For extra crispness, roast 2 to 3 minutes longer, watching closely to avoid burning.
- Prepare Tahini Lemon Sauce: While roasting, whisk tahini, fresh lemon juice, lemon zest, grated garlic, white miso, and salt together in a small bowl. The mixture will thicken initially. Slowly add warm water tablespoon by tablespoon, whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency.
- Taste and Adjust Sauce: Taste the sauce and adjust with more salt or lemon juice if needed. It should be bright, nutty, and gently savory.
- Serve: Transfer the roasted cauliflower to a serving platter, spoon the tahini lemon sauce over the top or serve it on the side for dipping. Garnish with chopped fresh parsley, toasted sesame seeds, and an optional pinch of red pepper flakes for a little heat.
Notes
- Using cornstarch helps achieve a crispier texture on the roasted cauliflower.
- Ensure cauliflower florets are similar sizes for even roasting.
- Do not overcrowd the baking sheet to maintain crispness.
- White miso adds umami depth but can be substituted with soy sauce if unavailable.
- Adjust the thickness of the sauce with warm water to personal preference.
- Optional red pepper flakes add a mild heat but can be omitted for a milder flavor.
- Leftover roasted cauliflower and sauce can be refrigerated separately for up to 3 days.
