This simple roasted cauliflower dish is the perfect snack or side dish for any meal. It’s only got a few ingredients, is pretty hands off and tastes like heaven in a bowl. Gluten free, vegan, paleo, grain free and super simple, this might be your new favorite way to enjoy vegetables (at least until it’s too hot to turn on the oven).
I have recently been quite obsessed with experimenting with cauliflower. I love it riced up and served in place of oatmeal in this Apple Cinnamon Cauliflower Oats dish, as rice like in this Cilantro Lime Cauliflower Rice, or mashed up in this Easy Garlic Mashed Cauliflower.
But this roasted cauliflower with tahini drizzle seriously won in the flavor department this weekend. In fact it was so good that I ate the entire head of cauliflower in one sitting. And I contemplated making a second batch on Sunday because I was already craving these flavors again. This dish is insanely simple, I almost feel bad posting it here as a recipe because the oven really does most of the work for you. But I just had to share because it’s just that good!
You will have to hurry up and make this before the heat makes being in the kitchen unbearable. I’m still not sure how I’m going to survive cooking in a commercial kitchen this summer. I have a feeling I’ll be making green smoothies to stay cool during the day.
One of my missions with PancakeWarriors as well as The Healthy Dish Company is to make healthy foods less boring and to help people discover exciting ways to enjoy healthy foods. This recipe is at the top of my “if you are trying to be healthy and really hate vegetables” list. You have to share this with anyone you know that just simply cannot tolerate vegetables. This and maybe this Low Carb Lasagna because well it’s pretty darn popular around here.
Check out all the benefits of eating cauliflower over in my post over on The Melrose Family blog for Easy Garlic Mashed Cauliflower. This recipe is also another super simple, easy way to transition into loving vegetables. Hide them or make them a little more familiar. I mean who doesn’t love mashed potatoes right?
This roasted cauliflower dish was pretty amazing on it’s own. But I had to take it up a notch. I wanted to add healthy fats to this meal to make it a little more satisfying, so I drizzled tahini and then sprinkled the entire dish with pumpkin seeds. This combination was perfection. You simply must try it. Tahini is ground up sesame seeds into a butter (like peanut butter or almond butter). It’s been my go to fat for veggies lately.
It’s funny because when I first tried Tahini a few years ago, I thought it was awful. I’m not sure what I expected it to taste like but I bought a jar to make my own hummus with and had to throw away the entire jar as well as the hummus. It just tasted bad. Fast forward a few years and after eating my fair share of all natural nut butters, I realize that tahini is in fact amazing. Go get you some and drizzle it on everything. You won’t regret it, I promise.
Roasted Cauliflower with Tahini Drizzle
- 1 head cauliflower florets removed and cut into bite size pieces
- 1 tbs. coconut oil
- 1/2 tsp salt
- 1-2 tbs. tahini
- 1 tbs. pumpkin seeds
- Preheat the oven to 450F.
- Line a baking sheet with foil or parchment paper.
- Remove the florets from the head of cauliflower and cut into bite size pieces.
- Add melted coconut oil on baking sheet (or spread into a thin layer if not quite melted)
- Add cauliflower, sprinkle with salt and mix on the sheet.
- Make sure the cauliflower is spread out in a single layer. Roast for 25-30 minutes.
- Remove from the oven, drizzle with tahini and sprinkle with pumpkin seeds.
What about you?
- What is your favorite way to enjoy veggies?
- How many ways have you found to eat cauliflower?
- What should I try next with cauliflower? Any ideas?