Roasted cauliflower with tahini and herbs

I am
I list
To do
To buy
Clothes to dye
Movies to see
Books to read
Dishes to make
Countries to visit
Places to explore
Songs and singers to add to my playlist
How I feel (with date and address)
Things I’m grateful for…

How about you?
Do you also have a notebook or sketchbook full of lists? If yes, add this cauliflower recipe to one of your lists. 
Not because it’s good and healthy, I don’t post recipes that are not, but rather because it’s easy to make and looks pretty impressive. Enjoy xxs

Roasted cauliflower over tahini

Author: Shelly


  • 1 large cauliflower
  • ¼ cup olive oil - or coconut oil or ghee
  • 1 tablespoon smoked or sweet paprika
  • Sea salt
  • ½ cup tahini butter
  • ½ lemon
  • ½ cup filtered water
  • Handful parsley
  • Handful arugula
  • Purple onion - or any onion


  • Preheat the oven to 400ºF (200ºC). Line a baking tray with baking paper.
  • Cut the cauliflower into small florets – You can either separate the florets with your hands or slice the it widthwise with a knife.
  • Put it in a baking tray, drizzle with olive oil, paprika and salt, and toss it with your hands.
  • Spread the cauliflower on the tray and roast it for 10 minutes, then using a spatula flip the cauliflower and continue to roast for 5 – 10 minutes, until the cauliflower is golden-reddish and tender.
  • Meanwhile prepare the tahini
  • Put the tahini butter in a small bowl. Squeeze inside the lemon juice. Stir gently with a spoon until the tahini butter begins to thicken and harden. Gradually stir in some water until the texture is smooth and velvety. Put it aside.
  • Chop the parsley and arugula (or cilantro or scallion instead) and finely dice the onion.

To serve

  • Put 2 tablespoons of tahini lemon dressing in the center of the plate and spread it in in circle movements to create a tahini ring. Put cauliflower in the middle, top with a handful of greens, sprinkle some sumac or black pepper and serve.

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