For extra flavor, try adding a squeeze of fresh lemon juice to the tahini-Sriracha sauce. If you don't have grapeseed oil, avocado oil or another high-heat oil works well. Adjust the amount of Sriracha to your desired level of spiciness. Start with less and add more to taste. Toasting the sesame seeds enhances their nutty flavor. Toast them in a dry pan over medium heat for a few minutes, or until golden brown and fragrant. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Roasted Cauliflower with Tahini and Sriracha
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS7
Earthy cauliflower florets are transformed into a vibrant culinary experience with the creamy richness of tahini and the fiery zest of Sriracha. This is more than just a side dish; it's a flavor adventure, perfect as an appetizer or a surprising element to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber8 g
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Protein7 g
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Saturated Fat2 g
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Sodium482 mg
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Sugar6 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet in the oven to preheat (5 minutes). This ensures a crispy bottom on the cauliflower.
02
Step
2 mins
In a large bowl, toss the cauliflower florets with grapeseed oil, cumin, salt, and pepper until evenly coated. (2 minutes)
03
Step
1 mins
Carefully spread the cauliflower in a single layer on the preheated baking sheet. Avoid overcrowding to ensure proper browning. (1 minute)
04
Step
15 mins
Roast in the preheated oven for 15 minutes, or until the cauliflower is tender and starting to brown. (15 minutes)
05
Step
5 mins
Remove the baking sheet from the oven and stir the cauliflower. Return to the oven and continue roasting for another 5-7 minutes, or until evenly browned and slightly caramelized. (5-7 minutes)
06
Step
3 mins
While the cauliflower is roasting, prepare the tahini-Sriracha sauce: In the same bowl you used for the cauliflower, whisk together the tahini and Sriracha sauce. Add water, a teaspoon at a time, until the mixture reaches a smooth, drizzling consistency. (3 minutes)
07
Step
2 mins
Once the cauliflower is roasted to perfection, immediately add it to the bowl with the tahini-Sriracha sauce. Gently toss to coat all the florets evenly. (2 minutes)
08
StepTransfer the roasted cauliflower to a serving platter. Garnish with chopped fresh cilantro and toasted sesame seeds for added flavor and visual appeal. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Maude Kris
Jul 2, 2025The tahini and Sriracha combo is genius. It's the perfect balance of creamy, spicy, and savory.
Frieda Mante
Jul 1, 2025I used broccoli instead of cauliflower, and it was equally delicious.
Alvera Powlowski
Jul 1, 2025Be careful not to overcook the cauliflower, or it will become mushy. Aim for tender-crisp.
Celia Goodwin
Jul 1, 2025So easy to make and packed with flavor. My whole family loved it, even the picky eaters!
Hunter Hackett
Jun 29, 2025This recipe is a game-changer! I never thought I could love cauliflower this much.
Brett Schimmel
Jun 29, 2025I've made this recipe several times now, and it's always a hit. I sometimes add a little maple syrup to the sauce for a touch of sweetness.
Juvenal Bechtelar
Jun 28, 2025The hot baking sheet trick is a lifesaver! My cauliflower came out perfectly crispy.