Description
This Roasted Cauliflower with Tahini Ranch recipe features perfectly crispy cauliflower florets seasoned with smoky spices and roasted to golden perfection. The dish is elevated with a creamy, tangy tahini ranch sauce made from tahini, Greek yogurt, fresh herbs, and a hint of lemon juice. Ideal as a flavorful side or a satisfying vegetarian snack, this recipe balances robust roasted flavors with a fresh, herbaceous drizzle.
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
- Additional chopped fresh parsley, for garnish
- Additional chopped fresh chives, for garnish
- Light dusting of smoked paprika, for garnish
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
- Ensure the cauliflower florets are completely dry before roasting to achieve crispiness.
- You can substitute the Greek yogurt with a vegan alternative like coconut or almond-based yogurt to keep the recipe vegan.
- Adjust seasoning to taste, especially the salt and pepper, to suit your preferences.
- For added heat, sprinkle some cayenne pepper or chili flakes to the cauliflower before roasting.
- The tahini ranch sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
