Roasted Cauliflower with Orange Tahini (side dish)
This Roasted Cauliflower with Orange Tahini is a delicious side dish for the Fall and Winter!
Tender, caramelized cauliflower is topped with a super-flavourful orange tahini sauce.
Garnish with chopped dates for sweetness, pumpkin seeds for crunch and parsley for freshness.
I love to up the flavour for side dishes like these sheet pan vegetables 3-ways and these spicy brussels sprouts. But, this cauliflower has to be one of my favorite side dishes to date!
Why you’ll love this roasted cauliflower recipe
- Flavour: This side dish is packed with flavour like orange, dates, pumpkin seeds and parsley.
- Simple: All of the simple ingredients to make this recipe can be found at the local grocery store.
- Easy: All you need is a sheet pan and a couple of mixing bowls.
Ingredients needed for this cauliflower side dish
Cauliflower: use a large head of cauliflower and cut into bite-sized pieces / florets
Tahini: creamy, nutty tahini is the perfect base for the sauce and pairs lovely with the orange zest and orange juice
Orange: use orange zest and fresh-squeezed orange juice to flavour the tahini sauce
Olive oil: use olive oil to help roast the cauliflower or use avocado oil if desired
Dates: I love how tender, sweet dates pair with the zesty orange tahini sauce
Fresh herbs: finish this roasted cauliflower side dish with fresh parsley
Pumpkin seeds: pumpkin seeds add a nice crunch to this side dish; toast them for more flavour!
Seasonings: you’ll need a variety of different spices like ground cumin, garlic, kosher salt, ground pepper and red pepper flakes to round out the seasonings
How to make roasted cauliflower with orange tahini sauce
- Preheat the oven temperature to 425F and line a rimmed baking sheet with parchment paper.
- To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
- Spread the seasoned cauliflower florets into a single even layer on the prepared sheet pan. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
- While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher alt and chili flakes. Then, whisk in 1 tbsp water until fully combined. Set aside.
- Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
- Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!
Tips and tricks
- High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized
- Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days.
- Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
- Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.
- Make it golden: Don’t be afraid to roast the cauliflower until it’s very caramelized and golden! The crispy edges the cauliflower develops provide a ton of flavour.
Common questions
If you can’t find a large head of cauliflower, try using two small heads of cauliflower instead. Alternatively, most grocery stores sell prepared cauliflower florets that you could also buy
Fresh squeezed orange juice from a medium-large navel orange will provide the best flavour. Zest the orange first and measure out what you need and then use the orange for the juice.
If you can’t find tahini or if it isn’t your favourite, try substituting with plain Greek yogurt to make an orange yogurt sauce instead. The sauce will not be as thick but will still be delicious!
I don’t recommend using frozen cauliflower as it does not roast as well as fresh.
How to store
Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer at 375-400F until warmed through and just crispy around the edges again if desired.
More delicious side dish recipes to love from the blog
- Brussels Sprouts Salad with Apples, Dates & Hazelnuts
- Honey Butter Roasted Carrots and Radishes
- Easy and Delicious Crispy Sage Roasted Potatoes
Roasted Cauliflower with Orange Tahini (side dish)
Ingredients
For the cauliflower
- 1 large head of cauliflower (about 2.5-3lbs), trimmed and cut into medium florets (about 7-8 cups of florets)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground pepper
For the orange tahini
- 2 tsp orange zest (from about 1 large navel orange)
- 1/4 cup fresh-squeezed orange juice (from about 1 large navel orange)
- 1/3 cup tahini
- 1 small garlic clove, grated or pressed
- 1/4 tsp kosher salt
- 1/4 tsp chili flakes
For the ganishes
- 6 medjool dates, chopped
- 2 tbsp fresh chopped parsley
- 2 tbsp pumpkin seeds, toasted
Instructions
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
- Spread the seasoned cauliflower florets into a single layer on the prepared baking sheet. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
- While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher salt and chili flakes until fully combined – this will be thick so if desired, whisk in 1 tablespoon of water. Set aside.
- Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
- Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!
Notes
- High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized
- Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days.
- Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
- Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.
