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.
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 burger.
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.
- 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. If you try any Soom products, use code dishingouthealth at checkout to save 10% on all orders!
- 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.
Step 1: Slice Cauliflower into “Steaks”
- Remove the outer green leaves from the cauliflower base.
- Using a sharp chef’s knife, cut the stem away from the cauliflower.
- Place the cauliflower stem side down on a cutting board andmake one cut through the center of the cauliflower to divide it in half.
- 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.
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.
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:
- Honey-Harissa Baked Salmon: For a beautiful, Mediterranean-inspired meal.
- Chipotle Black Bean Burgers: Perfect for a hearty, plant-based dinner.
- White Fish with Harissa-Fennel and Capers: Break out this one when you’re looking to impress!
More Roasted Cauliflower Recipes to Try:
Roasted Cauliflower with Maple-Mustard Tahini
- Large rimmed baking sheet
- Mixing bowl
- 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
- 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.