OMG I am so excited to share this recipe with you. It is seriously unreal. This 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 Roasted Cauliflower with Tahini recipe: 

• Make it in 45-minutes
• Full of flavor and a kick of spice
• Olives….. do I need to say more? 
• Great way to eat your veggies 
• Vegan-friendly
• Perfect for a side dish or main course 

Is tahini healthy?

Tahini is a paste made from toasted and ground sesame seeds. Tahini is a great staple in any kitchen. It is awesome added to dishes like this, in salad dressings, or just drizzled on top of your favorite foods. It’s a great way to get the benefits of the powerful antioxidants and healthy fats that it has. Although tahini holds a ton of health properties, it is high in omega-6 fatty acids, a type of polyunsaturated fat, that although your body needs, it’s important to eat foods like tahini in moderation.

My favorite olives

You know I’m Greek, so quality olives are important to me. I love olives from California. California olives are delicious, nutritious, and add a little something-something to any meal. Their olives are naturally gluten-free and vegan. Contain vitamins E and A, PLUS iron and fiber. Man, I could eat my body weight in olives!!

How do you make roasted cauliflower with tahini whip?

This recipe is simple and can be made in under an hour. All you have to do is as follows: 

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!

Other recipes you’ll love:

• Greek-style One Pot Pasta
• Crunchy, Feta & Olive Wrap
• Plant-Based Jackfruit Gyros
• Simple Homemade Greek Salad

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

For more amazing recipes:

Roasted Cauliflower with Tahini + Chili Olives

★★★★★ 5 from 3 reviews

• Author: Maria Koutsogiannis
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Vegan Meals
• Cuisine: Mediterranean/Middle Eastern Inspired
• Diet: Vegan

Print

Pin

---

Description

This roasted cauliflower with tahini recipe is blasted with flavor from the lemons and fresh olives with a kick of spice.

---

Scale 1x2x3x

Ingredients

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

---

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.

Keywords: sauce, lemon, recipe, spicy, whole