top of page

Lemon Roasted Cauliflower with Green Tahini

One of my favorite restaurants serves the most amazing cauliflower. During quarantine, my mom and I were craving it, so we recreated it at home. It is soft and crispy at the same time, with the right amount of tartness to hit all the right notes. They serve it with green tahini, nuts, and cranberries.

TOTAL TIME: 40 minutes




1 medium sized head of cauliflower

About 3 tablespoons olive oil

2-3 tablespoons lemon juice

Lemon zest (optional)

Salt (to taste)

Pepper (to taste)

Green Tahini:

4 tablespoons tahini

5 tablespoons water

1 tablespoon lemon

¼ cup cilantro or parsley

Handful of spinach

2 cloves garlic

Salt (to taste)

Pepper (to taste)


  1. Preheat oven to 425° F.

  2. Cut cauliflower into small florets. Make sure they are all the same size.

  3. Coat the cauliflower in olive oil, lemon juice, zest, salt, and pepper and bake for 25-30 minutes.

  4. While the cauliflower is baking, add the tahini, water, lemon, cilantro, parsley, spinach, garlic, salt, and pepper to a food processor or blender and pulse until fully combined.

  5. Spread the tahini on a plate, top with the cauliflower, almonds or pine nuts, and cranberries.


bottom of page