My Oven Roasted Cauliflower with Tahini Sauce with spicy Parmesan is the tastiest side to get in your veggies.
As a food-loving dietitian, I would rather teach you to enjoy vegetables instead of making them feel like a chore. That means lots of YUMMY veggie recipes like my hot honey roasted carrots, crispy zucchini fries, and this oven roasted cauliflower with tahini sauce.
Cauliflower can be quite bitter on its own, but spicy Parmesan cauliflower that roasts gets tenders, crispy and absorbs a ton of flavour. You'll want to eat the whole bowl, especially after making my tahini sauce to dip. You can easily pair this spicy roasted cauliflower with a protein of choice and sweet potato fries (or another carb) for an easy meal!
Why This Recipe Is Dietitian Approved
- Flavourful side. This spicy roasted cauliflower is simple, yet elevated enough for a classy dinner. It's so delicious and guaranteed to be a well-liked side among your friends and family.
- Seasonal vegetables. In Ontario where I live, cauliflower a local vegetable in season from June to November. It's a great way to save money on produce and enjoy seasonal veggies!
- Nutrient-dense. Cauliflower is a cruciferous veggie and a source of fibre, vitamin C and vitamin K. It's a great addition to your diet!
Ingredients
Cauliflower. We use one large head of cauliflower in this recipe. For the freshest cauliflower, look for one that has a creamy white colour and is free of blemishes, or brown spots.
Spices. Cumin, paprika, salt pepper, garlic powder, red pepper flakes are all we use in this recipe.
Parmesan cheese. Every vegetable tastes better with cheese. Parmesan is also a great option for those who are lactose intolerant, as it is naturally very low in lactose.
For the tahini sauce:
Tahini. This is a sesame seed paste that is popular in many Middle Eastern cuisines. It has a rich, nutty flavour that pairs perfectly with some spice and warmth for a tasty sauce.
Yogurt. For a little creaminess in our sauce! Any plain yogurt will work just fine (even Greek yogurt).
Lemon juice. For a little tang, acidity and freshness. I recommend using fresh lemon juice if it is available to you.
Sriracha. For a little spice!
Cumin. My all time favourite spice, ground cumin, adds warmth and comfort to this tahini sauce to help balance out the spice of the sriracha.
Garlic. I recommend using fresh garlic for the best flavour.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400 F and line a large sheet pan with parchment paper.
- Slice cauliflower into 1 inch thick slices (I find this helps create crispier cauliflower but small chopped florets will also work). Arrange in a single layer on the prepared baking sheet.
- Drizzle cauliflower with olive oil, sprinkle with cumin, paprika, salt, black pepper, garlic powder and red pepper flakes and toss to combine. Bake for about 20 minutes.
- After 20 minutes, remove the cauliflower from the oven, sprinkle with parmesan cheese and bake for another 10 minutes.
- To make the tahini sauce: whisk together tahini, garlic, sriracha, yogurt, lemon juice, cumin, salt and pepper (and honey if using) until smooth.
- Drizzle sauce over the cauliflower, sprinkle with fresh parsley (if desired).
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: use a dairy-free parmesan such as this one and a dairy-free yogurt.
To make nut-free: tahini is a sesame seed paste, but this recipe is naturally nut-free.
Parmesan can be replaced with my white cheese of choice.
I use honey as an optional ingredient in the tahini sauce because it can add a nice sweetness to counter the spice of the sriracha. If you are looking to avoid added sugar, you can leave this ingredient out however it is super delicious.
Equipment
Storage
This spicy Parmesan roasted cauliflower is best eaten when fresh. If you are looking to store leftovers, I recommend storing in an airtight container in the fridge for up to 5 days.
Top Tips for Success
Try to space out the cauliflower on the sheet pan as much as you can. For the crispiest cauliflower, I recommend using a larger pan (a standard sheet pan should be fine) to ensure the cauliflower is not overlapping.
If you are looking for a little extra brownness, broil the cauliflower for an additional 5 minutes after baking.
Frequently Asked Questions
You may, however, I prefer cauliflower as the flavours of the spices and sauce pair very well with the mild flavour of cauliflower. Broccoli tends to be a little more bitter, so I recommend making my smashed lemon parmesan broccoli if you are looking for a unique broccoli recipe.
Try my spicy air fryer cauliflower!
More Side Recipes
I'm all about veggie side dishes that actually taste good. If you liked this oven roasted cauliflower with tahini sauce, try these next:
- Cheesy Broccoli and Cauliflower Rice
- Cheesy Garlic Roasted Green Beans
- Spicy Parmesan Air Fryer Asparagus
- Spicy Hot Honey Roasted Carrots
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this oven roasted cauliflower with tahini sauce, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Spicy Parmesan Roasted Cauliflower with Tahini Sauce
Ingredients
- 1 large head cauliflower about 4 cups
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- ½ cup Parmesan cheese
- Fresh parsley for serving
Tahini sauce:
- ¼ cup tahini
- 3 cloves garlic pressed
- 1 tablespoon sriracha sauce
- 1 tablespoon plain yogurt
- 3 tablespoon lemon juice
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Optional: 1 teaspoon honey helps provide a little sweetness and make the sauce less spicy
Instructions
- Preheat the oven to 400 F and line a large sheet pan with parchment paper.
- Slice cauliflower into 1 inch thick slices (I find this helps create crispier cauliflower but small chopped florets will also work). Arrange in a single layer on the prepared baking sheet.
- Drizzle cauliflower with olive oil, sprinkle with cumin, paprika, salt, black pepper, garlic powder and red pepper flakes and toss to combine. Bake for about 20 minutes.
- After 20 minutes, remove the cauliflower from the oven, sprinkle with parmesan cheese and bake for another 10 minutes.
- To make the tahini sauce: whisk together tahini, garlic, sriracha, yogurt, lemon juice, cumin, salt and pepper (and honey if using) until smooth.
- Drizzle sauce over the cauliflower, sprinkle with fresh parsley (if desired).
Gina says
I made this tonight and it was fantastic. I did swap the stove for the air fryer and it turned out amazing. Thank you for all of your easy, yet delicious recipes!
Salome says
I love that I had all the ingredients already and the recipe was easy to follow. Made this for my family for dinner, and they loved it as much as I did!!! 10/10
Frances says
Absolutely delicious! I made this today as a side for tonights dinner - I hope there are still some left by dinner! Super easy to put together and very, very tasty! I subbed out the Sriracha with Frank's Hot Sauce and subbed out the olive oil with avocado oil. The sauce brings it to the next level. Must try.
Nicole Addison says
Say goodbye to BORING side dishes with my new favourite way to cook cauliflower! I hope you enjoy this recipe!!