Ready to serve sheet pan cauliflower lightly drizzled with a roasted red pepper tahini sauce and garnished with parsley
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Roasted Red Pepper Tahini Sheet Pan Roasted Cauliflower

Roasted Red Pepper Tahini Sheet Pan Roasted Cauliflower is an excellent Vegan and Vegetarian side dish that is made in just a few minutes.  The earthy taste of the sauce complements the cauliflower!
Course Side Dish
Cuisine American
Keyword Tahini Cauliflower
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 162kcal

Ingredients

Roasted Red Pepper Tahini Sauce

  • 1/2 cup tahini
  • 1 clove garlic minced
  • 2 tbs roasted red peppers drained

Cauliflower

  • 1 head cauliflower
  • 2 tbs olive oil
  • 2 cloves garlic minced

Instructions

Roasted Red Pepper Tahini Sauce

  • Combine all the ingredients in a blender or small food processor. 
    Top down view of the Vitamix high speed blender with tahini, garlic and roast red peppers to make the sauce

Roast Cauliflower

  • 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. 
    Roasted Cauliflower on the Cookie Sheet
  • Drizzle with Roasted Red Pepper Tahini Sauce. 
    Close up of Roasted Cauliflower on the Sheet Pan drizzled with a Red Pepper Tahini Sauce

Notes

We used our Vitamix to mix the Roasted Red Pepper Tahini Sauce. You can use any sturdy blender or food processor. 
I would advice not adding the olive oil/garlic mixture over the top of the cauliflower. If you do that, the olive oil mixture will seep into one or two pieces of cauliflower and not spread as well to the other pieces. It soaks up and doesn't release. 

Nutrition

Serving: 4g | Calories: 162kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 74mg | Potassium: 98mg | Vitamin A: 40IU | Vitamin C: 3.6mg | Calcium: 32mg | Iron: 0.9mg