Roast Cauliflower with Tahini

Sometimes I get into a vegetable rut of sorts. It’s not that I don’t eat veggies–I have steamed broccoli with my dinner about five nights a week–but sometimes I want something a little different. Of course, you don’t want to spend a lot of time on a side dish when you’ve also got a main course going. Or maybe I’m just lazy. But sometimes you’re braising or smoking your main course, which isn’t really any work at all and the thought occurs to you: tahini would really go well with these lamb shanks.

The good news is, roasting vegetables in tahini is really easy. The result is a soft and very moist vegetable coated in a slightly crunchy bitter sesame crust. A bit of extra lemon juice over the top makes these smoky bites absolutely to die for. Sure, they take about half an hour to make, but you get to ignore them for most of that time, and it is very much worth the wait.


1 head cauliflower (I used half a head of cauliflower and half a head of broccoli. The cauliflower was much tastier in this dish.)

2 T tahini

2 T olive oil

juice of 1/2 of a lemon (about 1 1/2 T)

2 t kosher salt

sesame seeds, for garnish


Preheat the oven to 400°F. Cut the cauliflower and broccoli into bite-sized florets and toss into a bowl.

Add the tahini.

Then add the olive oil.

And squeeze that lemon in. Then sprinkle with salt.

Toss all the ingredients to coat evenly and pour the vegetables into an 8×8 inch pan.

Bake for 20-25 minutes. Serve with a squeeze of lemon juice and a sprinkling of sesame seeds.

These are amazing with honey braised lamb. I’ve also tried them as a side to simple pita with tzatziki. One thing about pareve sides is that I can eat them with anything I want. But honestly? They’re a perfectly good snack on their own, and completely guilt-free when you’re munchy after an hour at the gym.


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