Have you ever had two things hit at the same time and pretty much bells went off in your head? That is what happened last week when I went to make my traditional sheet pan roasted cauliflower. Generally, I roast it with olive oil and a little garlic. When it comes out I sprinkle it with a little bit of parmesan cheese. I have made it that way for years and we love it.
I was making the roasted cauliflower and decided that it was going to be a Roasted Red Pepper Tahini Cauliflower. Fortunately, Jason is always up for the task of eating creative concoctions! This one turned out so yummy and I’m really excited to share it with you all!
In case you missed the post, here is the link on how to make tahini if you don’t have any on hand. Also, just like the tahini hummus, you can substitute any other nut butter and it will still turn out fabulous.
Sheet Pan Roasting Cauliflower
I have seen people roast cauliflower anywhere from 400-450 degrees. I tend to roast mine at the 400-425 degrees. In the instructions, you will notice that I add the olive oil and garlic on the bottom of the sheet pan and then I toss it with the cauliflower. If I toss it in a bowl first, not all of the oil makes it to the pan. Not to mention the fact that I will have an extra dish to wash!
Also, I have accidentally dumped my olive oil on my cauliflower “thinking” it would toss nicely. It doesn’t. Cauliflower is like a sponge and it sucked up the oil like you can’t imagine. It did not end well.
Sprinkle the cauliflower with salt and pepper after tossing it with the olive oil mixture on the pan. Roast it for 10-15 minutes and flip the cauliflower over. Roast for an additional 5-10 minutes – but just keep an eye on it so it doesn’t burn.
Once it comes out of the oven, drizzle the Roasted Red Pepper Tahini sauce on top of it and serve! The leftovers worked out great in Jason’s lunch! They reheat very well.
Making the Roasted Red Pepper Tahini Sauce
This sauce comes together so quick and easy! Combine the tahini, garlic clove and the roasted red peppers in a small food processor or blender.
I didn’t use oil from the roasted red peppers but you should add it if you want the sauce to be thinner. This is a personal preference.
Is this Recipe Vegan?
I include this question in more and more because it is the number one question I receive.
Yes! This is a vegan recipe! Tahini, red peppers, the oil in the red peppers and garlic are all vegan-friendly!
How Can I Meal Prep This Recipe?
This is a favorite meal prep recipe when you know you will have a busy week! Chop the cauliflower and put in an airtight container in the refrigerator a day or two ahead of time.
Combine the olive oil and garlic in a small container. If you combine it early, the garlic will infuse the olive oil and the taste will be deliciously more intense.
Make the roasted red pepper tahini ahead of time and store in the fridge. It may harden up a tad in the refrigerator from being cold but it is easy to warm it up in the microwave.
When you are ready, add the oil/garlic mix to the sheet pan, toss on the chopped cauliflower, toss it a bit, and cook! When it is done, drizzle it with the roasted red pepper tahini sauce and it is ready to go!
Roasted Red Pepper Tahini Sheet Pan Roasted Cauliflower
Roasted Red Pepper Tahini Sauce
- 1/2 cup tahini
- 1 clove garlic minced
- 2 tbs roasted red peppers drained
- 1 head cauliflower
- 2 tbs olive oil
- 2 cloves garlic minced
Roasted Red Pepper Tahini Sauce
- Combine all the ingredients in a blender or small food processor.
- Heat oven to 425 degrees.
- Cut cauliflower off of the center stalk. Cut all the pieces to a uniformed size.
- Mix olive oil and garlic in a bowl and drizzle on the bottom of the sheet pan. Add cauliflower and toss gently with your hands.
- Roast cauliflower for 10-15 minutes and flip. Roast an additional 5-10 minutes.
- Drizzle with Roasted Red Pepper Tahini Sauce.