Tahini Roasted Broccoli and Cauliflower

Tahini cauliflower and broccoli in a bowl.

5 from 6 votes

Tahini Roasted Broccoli and Cauliflower

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.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Mediterranean / Asian

Servings:

Author: Paige Adams

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

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

You can use all broccoli or all cauliflower in the recipe.

Store leftovers in an airtight container in the fridge up to 3 days. Reheat them in a 350-degree F oven. Don’t microwave them. They are good stirred into brown rice or quinoa. You can also eat leftovers cold in a salad with kale, spinach, arugula or chopped romaine.

Optional Variation - Parmesan Roasted Cauliflower & Broccoli: Stir 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the cauliflower and broccoli, spread them across a baking sheet and roast them as written in the recipe. When they finish roasting, sprinkle with grated Parmesan cheese and chopped parsley.

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