Easy Roasted Cauliflower with Tahini + Chili Olives

OMG I am so excited to share this recipe with you. It is seriously unreal. This easy roasted cauliflower with tahini recipe has burst chili olives that add spice and flavor. You know I’m a Greek-gal and I love my olives. In this dish, the combination of flavors from the olives, lemon, and spices is such a good combination. This can be served as a main course for lunch or dinner, or it can be a great side dish.

❤️ Why You’ll Love This Easy Roasted Cauliflower with Tahini + Chili Olives

• Full of Flavor: Burst chili olives add the perfect kick of spice and Mediterranean flavor.
• Olive Heaven: You know I love my olives, and they’re the star of this dish alongside the cauliflower.
• Vegan-Friendly: Completely plant-based without sacrificing any flavor or satisfaction.

🍲 Ingredients

Fresh Tahini – Made from toasted and ground sesame seeds, tahini is a great staple in any kitchen that provides powerful antioxidants and healthy fats. While tahini is high in omega-6 fatty acids that your body needs, it’s important to enjoy foods like tahini in moderation. It’s awesome in dishes like this, salad dressings, or drizzled on your favorite foods.

California Olives – You know I’m Greek, so quality olives are important to me. California olives are delicious, nutritious, and naturally gluten-free and vegan. They contain vitamins E and A, plus iron and fiber, adding that essential Mediterranean flavor that makes this easy roasted cauliflower so special.

👩‍🍳 How to Make This Easy Roasted Cauliflower with Tahini + Chili Olives

1. To prepare the tahini, add all the ingredients apart from the water into a large bowl and whisk till the tahini firms up. Slowly begin adding 2 tbsp. of cold water at a time to the tahini and whisk. Repeat till the sauce develops and reaches your desired consistency. Place into the fridge
2. Preheat the over to 400F and line a baking sheet with parchment
3. To a large bowl, combine all the ingredients for the cauliflower and mix till the cauliflower is well coated. Transfer the cauliflower to the baking sheet and bake for 30 minutes or until perfectly roasted
4. While the cauliflower cooks, prepare the olives by adding all the ingredients to a small saucepan and simmer for 20 minutes on very low heat
5. To assemble, grab a large serving dish and spread the tahini sauce to the base of the plate. Add as much as desired.
6. Top with cauliflower, the olives, and garnish with fresh mint, fresh chili oil (optional), smoked paprika, and za’atar!
7. Enjoy with fresh pita!

🪄 Tips and Tricks

• Tahini Consistency: Add water gradually to achieve the perfect creamy, spreadable consistency for your tahini sauce.
• Olive Simmering: Keep the heat very low when preparing chili olives to prevent burning and develop deep flavors.
• Cauliflower Coating: Ensure every piece is thoroughly coated with oil and spices for even browning and maximum flavor.
• Assembly Order: Spread tahini first, then layer cauliflower and olives for beautiful presentation and optimal flavor distribution.

🗒 Variations

• Tahini: Almond or sunflower seed butter can substitute, though you’ll lose the authentic Mediterranean flavor.
• Olives: Any high-quality olives work, though California or Greek varieties provide the best flavor for this dish.
• Cauliflower: Broccoli or Brussels sprouts can substitute with similar roasting times and techniques.
• Spices: Adjust za’atar and paprika quantities based on your heat and flavor preferences.

🗒 Best served with

• Crispy Quinoa + Chickpea Salad
• Cranberry Oregano Grilled Tofu Skewers with Salad + Pita
• Plant-Based Mushroom + Walnut + Black Bean Burger
• Easy Pot Roast Recipe

👝 How to Store Leftovers

Store components separately in airtight containers in the refrigerator for up to 4 days. The tahini sauce keeps well, while the roasted cauliflower can be reheated in the oven to regain its crispiness.

🤔 Common Questions

Easy Roasted Cauliflower with Tahini + Chili Olives

5 from 4 votes

🫒 This Easy Roasted Cauliflower with Tahini is Mediterranean magic! Chili olives and creamy tahini make veggies absolutely irresistible!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Vegan Meals

Cuisine Mediterranean/Middle Eastern Inspired

Servings 4

Ingredients

  

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Tahini Whip:

• 5 cloves of garlic grated
• 1/4 cup lemon juice
• 1/2 tsp cumin spice
• 1 cup tahini
• 1 tsp sea salt
• cold water 2 tbsp. at a time

Cauliflower:

• 1 medium-sized cauliflower cut into steaks/florets, do not disregard the greens
• 2 tbsp. olive oil
• 1 tbsp. garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp za’atar
• 1/2 tsp cumin

Olives:

• 4 tbsp. olive oil
• 1 cup California Olives
• 1/2 tsp chili pepper flakes
• 2 lemon slices
• 2 tbsp. fresh red chilli pepper optional

Toppings:

• a handful of fresh mint finely chopped
• fresh chili oil
• smoked paprika
• za’atar spice

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Instructions

 

• To prepare the tahini, add all the ingredients apart from the water into a large bowl and whisk till the tahini firms up. Slowly begin adding 2 tbsp. of cold water at a time to the tahini and whisk.  Repeat till the sauce develops and reaches your desired consistency.  Place into the fridge.
• Preheat the over to 400F and line a baking sheet with parchment.
• To a large bowl, combine all the ingredients for the cauliflower and mix till the cauliflower is well coated. Transfer the cauliflower to the baking sheet and bake for 30 minutes or until perfectly roasted.
• While the cauliflower cooks, prepare the olives by adding all the ingredients to a small sauce pan and simmer for 20 minutes on very low heat.
• To assemble, grab a large serving dish and spread the tahini sauce to the base of the plate.  Add as much as desired. Top with cauliflower, the olives and garnish with fresh mint, fresh chili oil (optional), smoked paprika and za’atar!
• Enjoy with pita (optional)

Notes

If you are not a fan of cauliflower, this would be perfect with fresh bell peppers, eggplant, zucchini, broccoli or squash!  Truly the possibilities are endless.

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