Roasted Cauliflower with Tahini Sauce

  • Author: Alicia Calvo, MPH, RDN, CDCES, CEDRD Adapted from Westville, NYC
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x


This savory and recipe is adapted from one of my favorite restaurants in NYC, Westville.



1 large head cauliflower, cut into small florets or

410 oz. bags cauliflower florets, pre-cut, and pre-washed

2 cloves garlic, chopped

1 Tbsp. olive oil

Himalayan salt

Fresh ground pepper

¼ cup Tahini sauce – at room temperature (see recipe below)

Tahini Sauce ingredients:

¼ cup Tahini – at room temperature

1 Tbsp. olive oil

½ cup warm water

2 cloves garlic, crushed (Trader Joe’s frozen section)

1 pinch of Himalayan salt

2 Tbsp. fresh Meyer lemon juice


Prepare Tahini Sauce:

  1. Place all sauce ingredients in a large mixing bowl. (alternatively use a food processor or blender).
  2. Mix to incorporate all ingredients until smooth. (may need to add more water or lemon juice).


Prepare Cauliflower:

  1. Preheat oven to 400 degrees.
  2. Foil baking sheet and spray with olive oil cooking spray.
  3. Cut and wash cauliflower head and slice florets into 2” pieces.
  4. Add florets to a large mixing bowl with olive oil, garlic, salt and ground pepper.  Toss well.
  5. Lay cauliflower florets on prepared baking sheet, single layer.
  6. Roast florets in preheated oven for about 15 minutes, then turn florets and roast for another 15 minutes or until golden brown.
  7. Turn oven to Broil and roast florets for 1 minute.  (This assures the cauliflower will be crispy with some char.
  8. Remove from oven and toss the cauliflower into the bowl of prepared tahini sauce, coating all pieces.


Makes 4 servings

Equivalents: 1 vegetable, 1 vegetable protein, 3 fats


  • Serving Size: 2 cups
  • Calories: 217
  • Fat: 15 g
  • Carbohydrates: 7 g
  • Protein: 4.5 g