Recipe Index

Vegan | Roasted Cauliflower with Tahini

Posted on August 10, 2019vegan

We've been making this dish about once a week for a few years, just now getting around to posting it. We love it!

Yield: 4 servings

roasted cauliflower


1 head cauliflower, chopped into small florets

1 red onion, sliced into 1/4-inch strips

2 tablespoons of olive oil

1/2 bunch of parsley, finely chopped

kosher salt, to taste

freshly ground black pepper, to taste


~ dressing ~

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 teaspoon cumin

kosher salt, to taste


~ paprika chickpeas ~

15 oz. can of chickpeas, drained and rinsed

1 tablespoon of olive oil

smoked paprika, to taste

garlic powder, to taste

kosher salt, to taste


Preheat the oven to 400°F. Place chopped cauliflower and onions on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss until coated.

Roast cauliflower and onions in oven for 20 minutes. Stir, then roast another 10 to 15 minutes, or until browned the way you like.

While the veggies are roasting, make the dressing. Combine all dressing ingredients into a bowl, and whisk to combine. Season to taste. Refrigerate until needed.

Make the paprika chickpeas. Heat a skillet. Add the olive oil. Add the chickpeas, smoked paprika, garlic powder, and salt. Cook over medium heat for about 5 minutes, or until slightly crispy.

Once the cauliflower and onions are done, plate veggies, then chickpeas, then dressing, and then parsley.


(Ref. "Roasted Cauliflower Salad with Lemon Tahini Dressing" recipe,