These roasted garlic cauliflower florets drizzled with lemon tahini sauce make for a delicious side dish. It’s simple, delicious, versatile, and packed with flavor. The cauliflower is crispy on the outside and tender on the inside. This dish is so delicious it’s sure to become a favorite.
Cauliflower is hard not to love. It adds the perfect amount of creaminess in soups, tastes great in smoothies (if you haven’t already tried that out, I recommend it!), and even tastes great steamed with a little seasoning. I personally love cauliflower most when it’s roasted – I frequently use it on my bowls on Instagram.
These roasted garlic cauliflower florets will change your relationship with roasting and cauliflower. Drizzle with a delicious and simple lemon tahini sauce, I’m pretty sure you won’t stop at one bite. It’s a tasty and simple way to add more vegetables to your day. Prep in advance or right before you enjoy your meal.
How to Make Roasted Garlic Cauliflower
You can either prep the tahini dressing in advance or make it while your cauliflower is roasting. Or make the prep even easier by buying a bag of cauliflower florets – I used to do this a lot when I knew I would be short on time during the week.
To make the roasted garlic cauliflower, pre-heat the oven. While the oven preheats, prepare the cauliflower. Add the cauliflower florets to a large mixing bowl. Drizzle with the oil, garlic, salt, and pepper. Toss the florets until their fully coated in oil and place on the baking sheet in a single layer.
Roast in the oven 20 minutes, flipping halfway. Depending on how roasted you prefer your cauliflower, you may choose to leave it in there longer (I’ve roasted it up to 40 mins and while the cauliflower will brown a little, it tastes even sweeter).
When ready, remove from the oven carefully and serve with the lemon tahini sauce.
How to Make Lemon Tahini Sauce
This lemon tahini sauce is versatile and tastes great not only with roasted garlic cauliflower but other dishes as well. It’s a delicious great dairy-free alternative for those who prefer creamy dressings. I use it in my bowls, salads, and dipping sauce for other roasted vegetables. You can also easily adapt it to your preferences and add other flavors, sweeteners, or spices.
While the cauliflower is roasting, prepare the lemon tahini dressing. In a small bowl, combine the tahini, water, lemon juice, garlic, and salt. Whisk or blend until smooth and creamy. I love that you can adjust the consistency based on the amount of water you add to it. Since we’re using it as a sauce in this dish, I’ve made it thicker but you can always add a little more water to make it thinner.
Once the roasted garlic cauliflower is ready, drizzle the lemon tahini sauce on top or serve on the side to dip the cauliflower in! Store the leftover sauce in a glass airtight container for up to a week.
For More Cauliflower Recipes, Check Out:
Other Easy Side Dish Recipes
I hope you enjoy this recipe and make this roasted garlic cauliflower for yourself! If you try it out, I’d love to hear what you think. Just tag your photos to #realandvibrant on Instagram or @realandvibrant on Instagram Stories! There’s nothing that inspires me more than seeing you guys trying out the recipes I share with you.
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Garlic Roasted Cauliflower
- 1 head of cauliflower, cut into florets
- 2 tablespoons avocado oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt, adjust to taste
- 1/4 teaspoon black pepper, adjust to taste
- 1/4 cup fresh cilantro, finely chopped
Lemon Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon sea salt, to taste
- Preheat over to 450°F.
- Prep the cauliflower. Add the florets to a large mixing bowl. Drizzle with oil, garlic, salt, and pepper. Toss the florets until their fully coated and place on a baking sheet in a single layer.
- Roast in the oven 30 minutes, flipping halfway.
- Prep the tahini lemon sauce. In a small bowl, combine the tahini, water, lemon juice, garlic, and salt. Whisk until smooth and creamy.
- Serve the roasted cauliflower with the lemon tahini sauce on the side or drizzled on top.
This recipe was originally published on October 16, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!