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Roasted Cauliflower with Tahini Yogurt Sauce

Updated: Jun 7, 2018

Roasted Cauliflower

Straight from One Arab Vegan | Serves: 4 as a side | Time: ~40 min


1 large head of #cauliflower, washed and cut into medium-size florets

1½ tbsp olive or coconut oil

2 cloves of garlic, crushed

2 tsp white or apple cider vinegar

2 tbsp lemon juice

2 tbsp tahini

¼ cup non-dairy yoghurt (I couldn't find, so my version was not vegan)

1 tsp cumin

Sea salt and black pepper to taste

¼ cup pomegranate tendrils (optional, I included)

2 tbsp sliced pistachios (optional, I included)

2 tbsp chopped parsley (optional, I included)


Start by preheating your oven to 215°C/420°F.

In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.

Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.

While the cauliflower is roasting, prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a medium mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired.

Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.

Garnish with pistachios, pomegranate and chopped parsley before serving.

What I ate and drank today

96 oz of water

2 cups of decaf

Vodka diet

Portabello reuben

Side Salad

Roasted Cauliflower


~2 miles of walking

30 min of yoga

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