Tahini Roasted Broccoli and Cauliflower
on Dec 13, 2021, Updated Dec 04, 2023
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Making a tasty tahini marinade is a simple way to dress up a sheet pan of roasted broccoli and cauliflower. I toss the veggies in a mix of tahini, soy sauce, fresh ginger and garlic before they go into the oven. This adds nutty, savory flavor. This recipe is an easy side dish that roasts in less than 30 minutes.
Table of Contents
Why You’ll Love This Recipe
The marinade is fantastic. Tahini is one of the most versatile ingredients you can have in your fridge. For this roasted cauliflower and broccoli, tahini the star of the marinade not only adding it’s sesame taste, but it also thickens the mixture so it coats the vegetables.
This is an easy vegetable side dish. During fall and winter, squash and sweet potatoes might get more attention for as your go-to roasted vegetable sides, but actually broccoli and cauliflower are quicker to cut, no peeling necessary. And they really shine with this marinade.
You can turn these vegetables into a vegan main dish. All you have to do is add baked tofu and serve the broccoli and cauliflower with brown rice. Then you have a complete dinner.
The Ingredients
This is what you need:
- Broccoli: Fresh broccoli will have tight clusters of florets. You should not see any yellow flowers. Also, the stem should be firm and not limp.
- Cauliflower: Look for a head of cauliflower that feels heavy for its size. Just like broccoli, the florets should be tightly packed together. And avoid cauliflower with brown spots. I slice it rather than buying florets because those flat sides brown better on the hot pan.
- Tahini: Made with sesame seeds, this magical paste has a wonderful nutty flavor. It’s a key ingredient in hummus. I also love it for drizzling and in salad dressings.
- Soy sauce: Always use low-sodium soy sauce. Then you have more control of the overall seasoning level.
- Ginger & garlic: Sesame, ginger and soy sauce are a trio that works perfectly together. That’s why I stir in a tablespoon of minced fresh ginger along with garlic.
- Oil, red pepper flakes, kosher salt & black pepper: I use a neutral oil, so the flavor fades into the background and red pepper flakes add a touch of heat to the marinade.
- Scallions: For something oniony and fresh, I finish the dish with sliced scallions.
- Sesame seeds are the final garnish for the roasted veggies.
How To Make Roasted Broccoli and Cauliflower
Preheat the oven to 425 degrees F. To prep the veggies, cut the broccoli into florets. Remove the leaves from a head of cauliflower. Trim the rough end off the stem. Then slice the cauliflower and break it into smaller pieces. Some of it will probably fall apart on its own as you cut it. Those flat sides are great for making contact on the pan and browning.
1. Make the tahini-soy marinade. In a large bowl, stir together the tahini, soy sauce, oil, garlic, ginger, salt, pepper and red pepper flakes.
2. Toss the broccoli and cauliflower in the marinade. Make sure to stir around the veggies, so they all get coated.
3. Spread the veggies across a baking sheet.
4. Roast the broccoli and cauliflower until they are browned, about 20-25 minutes. Flip them over halfway through roasting. They should be tender but still have some bite. Toss the vegetables with sliced scallions and sesame seeds before serving.
Serving
I serve roasted cauliflower and broccoli with fall-winter recipes like this root vegetable tagine, these mushroom and bok choy soba noodles or this slow-cooker Moroccan chickpea stew.
The tahini marinade is distinct, but don’t limit it to just main dishes with Asian or Middle Eastern flavors. I like a few non-traditional sides at holidays like Thanksgiving because they add something more interesting.
If you love roasting vegetables, don’t miss my seasonal recipe guide for fresh ideas all year long.
Tahini Roasted Broccoli and Cauliflower
Ingredients
- 1-2 bunches broccoli, about 1 pound
- 1 head cauliflower, about 1-1/2 pounds
- 2 tablespoons tahini
- 1/4 cup low-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
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Instructions
- Preheat the oven to 425 degrees F.
- Trim the broccoli and cut it into small to medium florets. Cut the leaves off the cauliflower and trim the rough end off the stem. Cut the cauliflower into 1/2-inch thick slices, breaking it into pieces.
- In a large bowl, whisk together the tahini, soy sauce, vegetable oil, garlic, ginger, salt, pepper and red pepper flakes.
- Add the cauliflower and broccoli, stirring to coat in the marinade.
- Spread the cauliflower and broccoli across a sheet pan. Roast for 20-25 minutes, flipping over halfway through cooking, until browned and tender but still somewhat crisp.
- Toss the cauliflower and broccoli with scallions and sesame seeds before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a new and flavorful way to do broccoli and cauliflower. I made it exactly as the recipe stated and it was fantastic. I’ve never post reviews I think this is actually my first but it was so amazing I had to post a review. Thanks
A delicious way to dress up some veggies! So glad i tried it.
We used a bit too much sauce for the amount of veggies, next time I will stick closer to the recipe. Still delicious!
I made the Tahini Roasted Broccoli and Cauliflower tonight. Oh. My. I can’t stop eating it! I made a few minor changes: didn’t have tahini but I did have cashew butter; threw in some nutritional yeast; subbed shallots for scallions. I think next time I may add some mushrooms.
Can’t wait to try more of your recipes!
Thank You!
PS I have never posted a review on a recipe before!
Thank you for the comment, Viki. I really appreciate it! I am going to have to try making this with cashew butter.
I forgot — I also added crumbled, firm tofu.