Description

This Roasted Cauliflower with Tahini Ranch recipe is a quick, nutritious, and flavorful dish that transforms crispy roasted cauliflower florets paired with a creamy, tangy tahini ranch sauce. Perfect as a snack, appetizer, or side dish, it is easy to prepare in under 30 minutes and caters to gluten-free, vegetarian, and vegan diets.

Ingredients

Scale

For the Roasted Cauliflower

1 medium head of fresh cauliflower, broken into bite-sized florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste

For the Tahini Ranch Sauce

3 tablespoons tahini
3 tablespoons Greek yogurt or vegan alternative
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
Pinch of salt
Pinch of black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
Water, as needed to adjust consistency

Optional Garnishes

Additional chopped fresh parsley
Additional chopped fresh chives
Light dusting of smoked paprika

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Instructions

Prepare the Cauliflower: Wash the cauliflower thoroughly and break it down into bite-sized florets. Pat the florets dry completely to ensure they roast crispy rather than soggy.
Season and Roast: Place the dried cauliflower florets on a baking sheet. Toss with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread them out in a single layer. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, until the edges are golden brown and slightly charred.
Make the Tahini Ranch Sauce: While the cauliflower roasts, whisk together tahini, Greek yogurt (or vegan alternative), lemon juice, garlic powder, salt, pepper, and the chopped fresh parsley and chives. Add water gradually, if needed, to reach a smooth, drizzle-ready consistency.
Assemble and Serve: Once roasted, transfer the cauliflower to a serving plate and generously drizzle with the tahini ranch sauce. Garnish with additional fresh herbs or a squeeze of lemon for a bright, fresh finish.

Notes

Dry the cauliflower well before roasting to achieve crispiness.
Use high heat (425°F) to develop caramelized edges.
Do not overcrowd the baking pan to allow steam to escape and promote crisping.
The tahini ranch sauce can be made a few hours ahead to deepen the flavors.
If the tahini is too thick, thin it with water or lemon juice to make a smooth drizzle.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 recipe
Calories: 150 kcal
Sugar: 3 g
Sodium: 230 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 5 mg