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5 from 2 votes

Roasted Cauliflower & Tahini Lemon Sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan


  • 1 large head cauliflower
  • 1 tbsp olive oil
  • pinch of salt
  • 1/4 cup pine nuts toasted
  • 1/4 cup pomegranate seeds
  • 2 tbsp chopped parsley


  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tbsp water
  • 1/2 tsp honey (sub for 1 tbsp orange juice if Whole30)
  • 1 tbsp parsley


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Cut the cauliflower into small pieces and place on a baking sheet. Drizzle with the olive oil and sprinkle with salt. Bake in the oven for approximately 25 minutes or until the florets begin to turn golden in color.
  • While the cauliflower is baking, in a blender add the all of the ingredients for the sauce and blend until smooth. If the sauce is too thick, add a splash of water to thin it out.
  • Once the cauliflower has cooked, remove from the oven and toss with the sauce. To serve top with the chopped parsley, pomegranate seeds and pine nuts.