Gently spiced cauliflower cooked to crispy perfection! Drizzled with a smooth creamy tahini dressing this roasted cauliflower is easy and SO delicious!

Hi! My name is Samantha and I am a roasted cauliflower addict.  There have been too many occasions when roasting cauliflower for a recipe for the blog that I’ve had to make it all over again because I ate so much of it I didn’t have enough left to photograph.  So.  New rules:

• Don’t try and photograph a recipe when hungry
• Just cook more damn cauliflower than I’ll actually need
• Same rules apply to cookies

How to roast cauliflower

There’s no tricks or magic involved.  Only the magic that goes on in the oven while the cauliflower is roasting to sweet, spicy, crispy perfection.

Simply break the cauliflower into florets, irregular sizes are fine.  Then get those babies coated well with the particular blend of herbs, spices and seasoning.  Here I’ve used oil, thyme, rosemary, turmeric, cumin and nutritional yeast.  Feel free to spice it up with paprika, chilli flakes or whatever gets your cauliflower groove on.  The only important bit is coating the florets well.  The oil helps with this and a large bowl so you can toss it all together without overcrowding it.

Spread it onto a large enough tray to hold it all.  Or a couple of trays if you’re like me and have to cook extra because, you know.  Cauliflower addiction.

The cauliflower is roasted in a fairly hot oven.  This gives wonderful little charred bits to the outside that are just full of crispy flavour, while keeping the inside soft and delicate.  I’ve put in the instructions that this recipe serves 2-4.  I regularly eat roasted cauliflower as the main part of the dish but if you’re using this as a side it’ll stretch a little further.

Love cauliflower as much as me?

• Roast Carrot and Quinoa Salad with Cauliflower Steaks
• Red Pepper and Tomato Soup with Roasted Cauliflower
• Crispy Coconut Cauliflower Tacos
• Cauliflower Quinoa Salad
• Yellow Split Pea and Cauliflower Dhal
• Healthy Indian Takeaway (with Cauliflower Rice)
• Buddha Bowls

Let’s talk tahini dressing

Because roasted cauliflower on its own isn’t enough, I had to add the wonderful food of the Gods that is tahini.  Just whisk some tahini with garlic powder, liquid aminos (or soy sauce), oil and a dash of pepper.  You’ll want to make plenty of this stuff.  It’s rich, creamy and very very easy to just eat by the spoonful.

If you’re wondering what the green stuff is on the plate that’s a whole other story.  And blog post!  Minted pea guacamole and I CANNOT stop making (and eating) it.  I’ve given a brief description for how to make it in the recipe notes for these BBQ Tacos.  But as also mentioned I’ve had so many questions about it, it will be getting it’s own recipe very soon.  It makes the best cooling addition to spicy tacos as well as being an incredible topping on toasted muffins smeared with vegan cream cheese.  And of course it’s the perfect accompaniment to roasted cauliflower with tahini dressing 😉

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