Roasted Cauliflower with Red Pepper Tahini is so delicious that it tastes like it’s straight out of a chef’s special recipe book.
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.
This time, I decided to incorporate the tahini that we recently made and this made an incredibly delicious side dish you are going to add to your rotation.
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.
🍽️ Why This Recipe Works
Quick and Easy – You can never have too many quick and easy recipes in your rotation. This is a pretty hands off 30 minute side dish.
Versatile – Switch out the veggies and ad the red pepper tahini. This would be fantastic on broccoli or a big batch of root vegetables.
This is so easy to make and will leave a lasting impression.
Roasted Red Pepper Tahini Sauce: Red pepper tahini sauce is made from tahini, minced garlic, and roasted red peppers. The flavor will make you drool!
Cauliflower: You’ll need an entire head of cauliflower to make six servings. You can always cut that back if you’re only serving one or two people, or you can make extra and save it for later.
Garlic: Adding to mince garlic will make this dish taste even better. I used two cloves of minced garlic per recipe, but you can always add more if you want.
I have seen people roast cauliflower anywhere from 400-450 degrees. I tend to roast mine at the 400-425 degrees. Olive oil’s burning point is 425 so don’t go over that.
Step One: Cut cauliflower off of the center stalk. Cut all the pieces to a uniformed size.
Step Two: Mix olive oil and garlic in a bowl or drizzle on the bottom of the sheet pan (my preferred way and you see below in Recipe Tips). Add cauliflower and toss gently with your hands. Sprinkle with salt and pepper.
Step Three: Roast cauliflower for 10-15 minutes and flip. Roast an additional 5-10 minutes but just keep an eye on it so it doesn’t burn.
Step Four: Once it comes out of the oven, drizzle the sauce on top of it and serve! The leftovers worked out great in my husband’s lunch! They reheat very well.
🌶️ Instructions for the 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.
⌛ Meal Prepping
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.
❗ Expert Tips
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.
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!
Yes! This is a vegan recipe! Tahini, red peppers, the oil in the red peppers and garlic are all vegan-friendly!
You sure can. Store in a sealed container for about a week.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
🥣 Related Recipes
Roasted Red Pepper Tahini Sheet Pan Roasted Cauliflower
Roasted Red Pepper Tahini Sauce
- ½ 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.