Roasted Cauliflower with Maple-Mustard Tahini

5 from 4 votes
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Roasted Cauliflower with Maple-Mustard Tahini Sauce and fresh herbs. An impressive, yet weeknight-friendly entree or side, this tahini cauliflower recipe will become a staple. Gluten free + vegan.Roasted cauliflower florets on a serving platter topped with tahini sauce

Here on Dishing Out Health, we are certainly not lacking options when it comes to cauliflower content. Everything from Turmeric-Roasted Cauliflower Bowls to Buffalo Cauliflower Mac & Cheese can be found in the recipe arsenal.

This dish, however, really stands out in terms of its flavor profile. If you’re a mustard-lover, I’d go as far as to say it’s a MUST make.

The creamy dairy-free sauce includes tahini, two types of mustard, and a jolt of maple syrup for sweetness. A pinch of nutritional yeast makes it extra-savory while keeping it totally plant-based.

This tahini cauliflower recipe is hearty enough to enjoy as an entree, though also pairs well with just about any protein. For example, roasted chicken, baked fish, or even a black bean burgers. 

I like to slice the cauliflower into steaks (instructions below) so there is more surface area for the sauce. Alternatively, just cut the cauliflower into large florets. 

How to Make Roasted Cauliflower with Tahini

The sauce can be made days ahead and kept refrigerated until ready to use.

Just be sure to add enough water so it’s thin enough to drizzle.

The IngredientsRecipe ingredients in separate bowls on a grey board with labels

  • Cauliflower: You need 1 large head of cauliflower, which you can slice into “steaks” or florets.
  • Tahini: In this dairy-free sauce, tahini is responsible for all the creamy character. My go-to brand is Soom, which adds nutty depth and richness to the dressing. 
  • Mustard: The sauce calls for two types of mustard for extra dimension: Dijon mustard and a whole-grain mustard.
  • Maple Syrup: To help balance the bite of mustard. Alternatively, you can use honey.
  • Garlic Powder: I found that fresh garlic made the sauce a little too pungent, so garlic powder is the way to go.
  • Nutritional Yeast: Optional, however I love the extra savory flavor it adds. You can often find nutritional yeast in the spice section of well-stocked grocery stores.
  • Herbs: I love finishing this dish with fresh dill OR parsley – whichever one you prefer.

Cauliflower steak drizzled with maple-mustard sauce and herbs

The Directions

Step 1: Slice Cauliflower into “Steaks”

  1. Remove the outer green leaves from the cauliflower base.
  2. Using a sharp chef’s knife, cut the stem away from the cauliflower.
  3. Place the cauliflower stem side down on a cutting board andmake one cut through the center of the cauliflower to divide it in half.
  4. Cut each half into slices, about 3/4-inch thick. 

Step 2: Roast Cauliflower

Place steaks and remaining florets onto a greased baking sheet. Brush tops with extra olive oil, and season with salt and pepper.

Bake at 425ºF for 40 minutes, carefully flipping once halfway through.Cauliflower steaks and florets being roasted on a white baking sheet

Step 3: Prepare Maple-Mustard Tahini

In a medium bowl, combine tahini, whole-grain mustard, Dijon mustard, maple syrup, nutritional yeast, garlic powder, salt, and pepper; mix well. Add 2 to 3 Tbsp. of water and whisk until creamy. Maple-mustard tahini sauce mixed in a white bowl

Step 4: Assemble 

Spread some of the tahini sauce on a plate or serving platter. Place cauliflower steaks and florets over the sauce, and drizzle remaining sauce overtop. Garnish with fresh chopped dill or parsley, and extra cracked black pepper.

What to Serve with Tahini Cauliflower

This tahini cauliflower recipe is hearty enough to enjoy as an entree, though also pairs well with just about any protein. Here are some of my favorite pairings:

Roasted cauliflower steaks on a gold serving platter drizzled with maple-mustard sauce

More Roasted Cauliflower Recipes to Try:

Moroccan Cauliflower and Couscous Salad

Harissa Roasted Cauliflower and Chickpea Salad

Asian BBQ Roasted Cauliflower

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 4 votes

Roasted Cauliflower with Maple-Mustard Tahini

Roasted Cauliflower with Maple-Mustard Tahini Sauce and fresh herbs. An impressive, yet weeknight-friendly entree or side.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Equipment

  • Large rimmed baking sheet
  • Mixing bowl

Ingredients  

  • 1 large head cauliflower
  • 3 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 2 Tbsp. tahini
  • 1 Tbsp. whole-grain mustard
  • 1 tsp. Dijon mustard
  • 1 1/2 tsp. maple syrup
  • 1/2 tsp. garlic powder
  • 1/2 tsp. nutritional yeast (optional)
  • 2 to 3 Tbsp. roughly chopped fresh dill or parsley
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Instructions 

  • Preheat oven to 425ºF. Brush 1 Tbsp. of the olive oil on a large rimmed baking sheet.
    Remove the outer green leaves from the cauliflower base. Use a sharp chef's knife to slice the stem off the cauliflower. Place the cauliflower stem side down on a cutting board and make one cut through the center to divide it in half. Cut each half into slices, about 3/4-inch thick. (You should get about 2 slices (or "steaks") per half, and the rest will break into florets.)
    Place slices and florets onto prepared baking sheet, and brush remaining 2 Tbsp. oil overtop. Season with 1/4 tsp. each of salt and black pepper.
    Bake for 40 minutes, carefully flipping once halfway through.
  • Meanwhile, combine tahini, whole-grain mustard, Dijon mustard, maple syrup, garlic powder, nutritional yeast (if using), and remaining 1/4 tsp. each of salt and pepper in a bowl; mix well. Add 2 Tbsp. of water and mix until smooth and creamy.
    Spread 1 Tbsp. of the tahini sauce on a plate or serving platter. Place cauliflower steaks and florets over the sauce, and drizzle remaining sauce overtop. Garnish with fresh chopped dill or parsley, and extra cracked black pepper.

Notes

Refrigerate leftovers up to 4 days. Rewarm in the microwave, or enjoy closer to room temperature.

Nutrition

Serving: 1cup | Calories: 175kcal | Carbohydrates: 10g | Protein: 4.5g | Fat: 12g | Saturated Fat: 1g | Sodium: 490mg | Fiber: 4g | Sugar: 4.5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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6 Comments

  1. D says:

    5 stars
    Just made this tonight. The tahini maple mustard was out of bounds! Thank you!!

  2. Diane says:

    5 stars
    Jamie, this is so delicious! I prepared it tonight and will be adding it to my regular veggie rotation!

    1. Jamie Vespa says:

      Hi Diane – I’m so glad it was a hit! Thank you for taking the time to leave a review!

  3. Stacey says:

    5 stars
    I just made this with the addition of some marinated vegetables and it was an absolute hit! Thanks for a tasty meal I can add into regular rotation! yum!

    1. Jamie Vespa says:

      Hi Stacey – I’m so glad you enjoyed it! Thank you for taking the time to leave a review!

  4. Kyle says:

    5 stars
    I love these cauliflower steaks. The texture and flavor were so satisfying.