Cauliflower isn't one of our favorite dishes – to us it can often be a combination of bitter and bland that we don't always love – but this roasted cauliflower side has tons of tahini, crunchy slivered almonds, and sweet, chewy dried cranberries to pack a flavorful bite.

This roasted cauliflower was originally inspired by a salad we had at breakfast in Israel – but makes for a delcious side dish any time of day. We love to serve this tahini roasted cauliflower with steak pork tenderloin baked fishor on its own with some fresh pita and hummus.

This post is sponsored by Vibe Israel. All opinions are 100% our own.

We were invited by Vibe to experience the flavors of Israel for a weeklong food tour, and loved every good second in the country – Israel has some of the best food on earth – from traditional Arabic foods, to European Jewish classics, to dishes from America, Asia, South America – and even Australia and the South Pacific! Israel is truly a melting pot full of cuisine from all over.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

Simple roasted cauliflower turns into something genuinely craveable with one easy tahini sauce
Vegan and gluten-free, so it works for a lot of different tables
Salty, nutty, and a little sweet, with great texture from the toasted almonds and craisins
Works as a hearty side dish or a light vegetarian main

This dish was inspired by a roasted cauliflower we ate every morning at the Hotel 65 in Tel Aviv – Hotel 65 has one of the best breakfasts on earth (their buffet is packed with cheeses, olives, fresh baked breads, salads, meat, and they also offer a made-to-order breakfast and gourmet coffee) – it was the best way to start the day.

Tel Aviv is truly one of the most good cities we've ever visited – Israel is truly a melting pot of world cuisine, with Arabic classics alongside every cuisine you could think of – and an emphasis on fresh ingredients. If you're looking for the foodie trip of a lifetime, look no further than Israel! You can truly travel the world in a few blocks in Tel Aviv – and find about anything you're craving on the menu.

One of our favorite things to tuck into in Israel were the typical Israeli breakfasts – Israel has a focus on fresh, with lots of roasted vegetables, salads, Mediterranean and Levantine classics.

Tahini Roasted Cauliflower Ingredients

1 head cauliflower, cut into florets – the base of the dish; roasting brings out its natural sweetness and gives it those caramelized, golden edges
2 tablespoons olive oil – helps the cauliflower roast instead of steam, and carries the za'atar flavor into every bite
Salt and pepper, to taste – simple seasoning that lets the tahini sauce shine
2 teaspoons za'atar – an earthy, herby Middle Eastern spice blend that adds real depth to the roasted cauliflower
¼ cup tahini sauce – the star of the dish; nutty, creamy, and what ties everything together
2 tablespoons lemon juice – brightens the tahini sauce and balances its richness
1 clove garlic, minced – adds a little bite to the sauce
¼ cup sliced almonds, toasted – adds crunch and a rich, nutty flavor
¼ cup craisins (dried cranberries) – a touch of sweetness that plays off the savory, nutty flavors
Fresh parsley, for garnish – adds color and a fresh finish

Tahini Roasted Cauliflower Ingredients

To make this recipe, we will need the following ingredients:

Cauliflower: This is the main ingredient of the dish and provides a mild, nutty flavor and a meaty texture when roasted.
Tahini sauce: This is the key ingredient in the dish and provides a creamy, nutty flavor to the roasted cauliflower. It is made from ground sesame seeds, olive oil, lemon juice, garlic, and salt.
Lemon juice: This adds a tangy flavor to the dish and helps to balance out the richness of the tahini sauce.
Garlic: This adds a pungent and savory flavor to the dish and complements the nutty flavor of the tahini sauce.
Olive oil: This is used to coat the cauliflower and helps to ensure that it roasts evenly and develops a golden brown crust.
Salt and pepper: These are used to season the cauliflower and bring out its natural flavor.
Fresh parsley: This is used as a garnish for the dish and adds a fresh, herbaceous flavor.
Toasted sliced almonds and craisins: These are used as a garnish for the dish and add a nutty and crunchy texture and a pop of bright red color and a touch of sweet, tart flavor.

How to Roast Cauliflower with Tahini Step by Step

Once you've gathered your ingredients, we will use the following process:

Prep and Season

Preheat the oven to 400°F. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.

Roast

Arrange the cauliflower in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until tender and golden brown.

Make Tahini Sauce

While the cauliflower is roasting, make the tahini sauce. In a small bowl, whisk together the tahini sauce, lemon juice, and minced garlic until smooth.

Toss in Sauce

Once the cauliflower is done roasting, remove it from the oven and transfer it to a large bowl. Pour the tahini sauce over the cauliflower and toss to coat evenly. Add the sliced almonds and craisins to the bowl and toss gently to combine.

Serve & Enjoy!

Transfer the cauliflower mixture to a serving platter and garnish with fresh parsley. Serve immediately and enjoy!

Kitchen notes

Use a large enough baking sheet: use a baking sheet that is large enough to accommodate the cauliflower florets in a single layer. This will help ensure that the cauliflower roasts evenly and develops a golden brown crust.

Cut the cauliflower into even-sized florets: Cut the cauliflower into even-sized florets so that they cook at the same rate. This will help ensure that the cauliflower is cooked through and tender, without becoming mushy.

Don't overcrowd the baking sheet: leave some space between the cauliflower florets on the baking sheet. Overcrowding the baking sheet can cause the cauliflower to steam instead of roast, resulting in a soggy and less flavorful dish.

Use high-quality tahini sauce: The tahini sauce is a key component of this dish, so it's important to use a high-quality tahini sauce. Look for tahini that is smooth, creamy, and has a rich, nutty flavor. Use our Tahini Sauce recipe for best results.

Toast the almonds: Toasting the sliced almonds before adding them to the dish will enhance their nutty flavor and give them a crunchy texture. spread the sliced almonds on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until lightly golden.

Add the craisins at the end: Add the craisins to the dish after roasting the cauliflower and tossing it with the tahini sauce. This will prevent the craisins from becoming too soft and mushy.

Cauliflower in Tahini Sauce FAQs

Can we use frozen cauliflower instead of fresh cauliflower?

Frozen cauliflower can be used instead of fresh cauliflower, but it may not be as crispy and flavorful as fresh cauliflower. If using frozen cauliflower, thaw and drain it well before roasting.

How long does tahini roasted cauliflower last in the fridge?

Tahini roasted cauliflower can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftovers in the oven or microwave before serving.

Can we use a different type of nuts instead of almonds?

Yes, you can use a different type of nut instead of almonds, such as walnuts, pecans, or pistachios. toast the nuts before adding them to the dish for maximum flavor.

Can we omit the craisins?

Yes, the craisins can be omitted if you prefer a savory dish without any sweetness. Alternatively, you can add other dried fruit, such as raisins or chopped dates, for a similar flavor.

Can we make the tahini sauce ahead of time?

Yes, the tahini sauce can be made ahead of time and stored in an airtight container in the fridge for up to a week. whisk it well before using it to coat the roasted cauliflower.

Keeping leftovers

Store leftover tahini roasted cauliflower in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.

The tahini sauce can be made ahead of time on its own and stored in an airtight container in the fridge for up to a week – give it a good whisk before using, since it can separate slightly as it sits.

Swaps

Nut-Free Version – skip the almonds, or swap in toasted pepitas for crunch without the nuts
No Craisins – leave them out entirely for a fully savory dish, or swap in raisins or chopped dates for a similar touch of sweetness
Different Nuts – walnuts, pecans, or pistachios all work well in place of almonds; toast them first for the best flavor
Frozen Cauliflower Version – fresh is best, but frozen works in a pinch. Thaw and drain it well before roasting so it still crisps up

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Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons za'atar spices
¼ cup tahini sauce
2 tablespoons lemon juice
1 clove garlic, minced
¼ cup sliced almonds
¼ cup craisins, dried cranberries
Fresh parsley, for garnish

Method

Preheat the oven to 400°F.
In a large bowl, toss the cauliflower florets with olive oil, salt, za'atar, and pepper until evenly coated.
Arrange the cauliflower in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until tender and golden brown.
While the cauliflower is roasting, make the tahini sauce. In a small bowl, whisk together the tahini sauce, lemon juice, and minced garlic until smooth.
Once the cauliflower is done roasting, remove it from the oven and transfer it to a large bowl. Pour the tahini sauce over the cauliflower and toss to coat evenly.
Add the sliced almonds and craisins to the bowl and toss gently to combine.
Transfer the cauliflower mixture to a serving platter and garnish with fresh parsley.
Serve immediately and enjoy!