Blackened Roasted Cauliflower with Sweet Tahini and Green Sauce

Roasted cauliflower topped with chopped herbs on a blue speckled plate.

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Blackened Roasted Cauliflower with Sweet Tahini and Green Sauce

This is my go-to method for making tender blackened cauliflower. Take it to the next level by drizzling with a zesty herby sauce and sweetened tahini.

Prep Time5

Cook Time30

Total Time35

Course: Side

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 296kcal

Author: Cassidy Reeser, MS, RD

Equipment

1 sheet pan

Ingredients

For the cauliflower

2 medium cauliflower crowns equal to 8 cups; see note #1
1-2 tablespoons olive oil
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika or standard paprika
½ teaspoon kosher salt adjust to taste

For the green sauce

2 tablespoons finely chopped parsley plus more for garnishing
2 tablespoons finely chopped mint plus more for garnishing
¼ cup olive oil
1 tablespoon lemon juice from ½ lemon
¼ teaspoon red pepper flakes optional
pinch of salt

For the sweet tahini

¼ cup tahini
1 heaping tablespoon honey maple syrup also works
1 tablespoon lemon juice from ½ lemon
2 tablespoons water more as needed
pinch of salt

Instructions

Preheat the oven to 400F.
Slice the cauliflower into similarly sized florets. Toss with oil, chili powder, smoked paprika, sweet paprika, and salt.
Spread out on a parchment paper-lined sheet pan. Roast at 400F for 25-30 minutes, stirring the cauliflower halfway through. The cauliflower is ready when tender (it should be easy to pierce with a fork) and blackened in spots.
Meanwhile, make the sauces. Make the green sauce by whisking together finely chopped parsley and mint, olive oil, lemon juice, red pepper flakes, and salt. For a smoother sauce, blend in a bullet blender or use an immersion blender.
Make the sweet tahini by whisking together the tahini, honey, lemon juice, water, and salt. Add extra water 1 tablespoon at at time to thin the sauce to a drizzle-able consistency. Taste for sweetness, adding extra honey as desired.
The cauliflower looks great on a platter drizzled with the sauces in a grid shape, but it can also be served individually on plates with sauces drizzled, to taste. Garnish with extra fresh herbs. Enjoy!

Video

Notes

Cauliflower: Choose two medium/large cauliflower crowns to make 8 cups of cauliflower.
Frozen cauliflower: This recipe works with frozen cauliflower. It does not need to be thawed first. Check at 25 minutes, adding 5-10 minutes as needed to blacken the cauliflower. Note that frozen cauliflower yields much more tender cauliflower than fresh.

Nutrition facts are an estimation and include all ingredients. In my experience making this recipe, I don't usually use all of the sauces, so take nutrition facts with a grain of salt.

Nutrition