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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.