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Curry Tahini Roasted Cauliflower

Tahini Roasted Curried Cauliflower

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegan


This roasted cauliflower recipe is special because the cauliflower is mixed into a tahini-curry powder marinade before it goes into the oven. The result is an easy side dish that goes big on flavor.


  • 1 head cauliflower, leaves removed, bottom stem trimmed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley for serving


  1. Preheat the oven to 425 degrees F.
  2. Cut the cauliflower into 1/2-inch-thick slices.
  3. In a large bowl, whisk together the tahini, olive oil, curry powder, cumin, salt and pepper.
  4. Toss the cauliflower into the tahini-curry mixture.
  5. Arrange the cauliflower in a single layer on a sheet pan. It should not be overlapping.
  6. Roast for 20-25 minutes, flipping halfway through cooking, until browned.
  7. Sprinkle with parsley before serving.


You can substitute the chopped parsley with cilantro or use a combination of both.

Serve the cauliflower warm or at room temperature.

Save leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in a 350-degree F oven. Or eat them cold in a salad with greens or cooked grains.

Keywords: curried cauliflower, cauliflower curry