Cumin Roasted Cauliflower with Tahini Sauce


  • 1/4 cup olive oil
  • 4 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1 head cauliflower, separated into florets
  • 1/4 cup tahini
  • 2 cloves garlic, minced and mashed into a paste with a fork
  • Juice of 1/2 juicy lemon
  • 1/4 cup water
  • 1 tablespoon minced cilantro
  • Sea salt and pepper, to taste


Heat oven to 475˚F. In a large bowl, toss together the oil, cumin, garlic powder, cauliflower florets, 1 teaspoon sea salt, and 1/2 teaspoon pepper until well coated. Transfer to a parchment-lined baking sheet and bake until the cauliflower is cooked through and charred in spots, about 25-30 minutes.

While the cauliflower is roasting, mix the tahini, garlic paste, lemon juice, and the water in a small bowl. Add sea salt and pepper, to taste. Remove the roasted cauliflower to a serving bowl, top with the tahini sauce and garnish with the fresh cilantro. Bon appétit!

Keywords: cumin, cauliflower, tahini

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