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Tahini Roasted Broccoli and Cauliflower

Tahini Roast Broccoli and Cauliflower

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean / Asian
  • Diet: Vegan


A mixture of tahini, soy sauce, ginger and garlic dress up roasted broccoli and cauliflower for an easy side dish that’s finished with sesame seeds and scallions.


  • 12 bunches broccoli (about 1 pound)
  • 1 head cauliflower (about 11/2 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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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 mixture.
  4. 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 crisp.
  5. Toss the cauliflower and broccoli with scallions and sesame seeds before serving.

Keywords: roasted broccoli and cauliflower