Roasted Cauliflower with Tahini-Cilantro Vinaigrette (2024)

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This vegan roasted cauliflower with tahini-cilantro vinaigrette is one of my all-time favorite dishes. So much so that it was one of the few blog recipes that made it into my cookbook. Cauliflower is roasted until tender and tossed in a tangy tahini-cilantro vinaigrette. Pair this delightful salad with Crispy Cauliflower Tacos for a double whammy of cauliflower, or enjoy it all on its own for a light summer lunch. Tip: It tastes even better the second da, after the flavors have had a chance to mingle with one another, so feel free to make it a day in advance to simplify your day-of prep.

First of all, I'm so sorry that I skipped my usual Monday post this week (explanationin the paragraphbelow), but please know that I'll make it up to you with this roasted cauliflower deliciousness. Today is actually a better day to post anyway, because Blissful Basil turned 4! Yes, fouryears old, and I'll let you dig through the archives to find that very firstpost sinceI cringe/blush whenever I read it because it's super awkward. We all have to start somewhere, right?

As you've probablygathered by now, the siteunderwent somestylistic changes over the weekend. If you visited the blog on Sunday, please accept my sincere apologies for any wackinessthat occurred. Dan and I spent a solid 12+ hours making changes to the site, one-at-a-time, and they were completely apparent to anyone who stopped by to check-in on things. We had a few bloopers as we edited (e.g., a gigantic 1000-pixel header -- BLISSFUL BASIL, social media icons floating around in space, ginormous fonts, teeny fonts, illegible fonts, etc), so hopefully wedidn't scare you away for too long.

The Details of the Redesign

Thefunctionality and layout of the site will remainthe same; however, the logos, colors, and design elements have been changed.Leslie Vegabrought my inspiration board to life with thethe logos andbranding she created, and I hope you loveher work as much as I do. With the exception of the logos/fonts/colors, many of the design elements (e.g., sidebar headers, about me box, etc.) are a work in progress and will be changedonce Dan and I have finished designing eachof the pieces. However, becausethe process is so transparent, we wanted to get something up for the time being.If you happen notice anything funny, please let me know.

While I loved the fun, playful look of my previous logo and site (and actually shed a tearas we started removing elements of it), I had been wanting a more natural, clean look for quite some time; a simplified designthat would allow the focus to be on photography and conversation.After~~obsessing~~gathering feedbackfrom family and friends,many of them confirmedmy thoughts about taking a more modern, organic approach to the design. As hard as it was to let go of the previous look, I'm so happy with where the new look +feel of Blissful Basil is headed, and I hope you are too.

Now onto this roasted plate of colorful goodness...

A few weeks back, Whole Foods had the most gorgeous mountain of purple and green cauliflower that I've ever seen. I ended up buyinga head of each with no recipe idea in mind simply because they were so beautiful. I'm almost certain thatthe window of opportunity to purchase gem-hued cauliflower is fairly narrow, but this dish turns out just as delicious with regularcauliflower. Colorful cauliflower fret session averted.

Two full heads of cauliflower florets are tossed in coconut oil, salt and pepper, and roasted into a tender state of amazing. Yes, really. A tender state of amazing. It's the only way to describe roasted cauliflower.

While the cauliflower is roasting, you'll make the tahini-cilantro vinaigrette by whisking together olive oil, tahini,choppedcilantro, lime juice, apple cider vinegar, garlic, and agave nectar. Then, that tangy, citrusy vinaigrette is poured over the cauliflower while it's still warm.

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5 from 3 votes

Roasted Cauliflower with Tahini-Cilantro Vinaigrette

This vegan roasted cauliflower with tahini-cilantro vinaigrette is one of my all-time favorite dishes. Cauliflower is roasted until tender and tossed in a tangy tahini-cilantro vinaigrette. Pair this delightful salad with Crispy Cauliflower Tacos for a double whammy of cauliflower, or enjoy it all on its own for a light summer lunch. Tip: It tastes even better the second da, after the flavors have had a chance to mingle with one another, so feel free to make it a day in advance to simplify your day-of prep.

Course Salad, Side

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Ingredients

For the Cauliflower

2 heads cauliflower, cut into small florets
2 tablespoons melted coconut oil
½ teaspoon sea salt (Pink Himalayan is wonderful)
Freshly ground black pepper, to taste

For the Tahini-Cilantro Vinaigrette

⅓ cup chopped fresh cilantro, plus more for garnishing
¼ cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 ½ tablespoons apple cider vinegar
1 tablespoon tahini
1 teaspoon agave nectar
1 clove garlic, minced
¼ teaspoon sea salt, plus more for garnishing
Freshly ground black pepper, to taste

Instructions

To Roast the Cauliflower

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan. Drizzle them with the coconut oil and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings.
Roast the cauliflower for 25-30 minutes or until you can see hints of golden edges of the florets.
Let cool slightly.

To Make the Vinaigrette

In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, tahini, agave, garlic, sea salt, and black pepper.

To Assemble

Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. Serve, garnish, and enjoy.
Refrigerate leftovers.

Notes

This dish can be made a day ahead of time and stored in the refrigerator.

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Roasted Cauliflower with Tahini-Cilantro Vinaigrette (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

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How healthy is roasted cauliflower? ›

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

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Why is my roasted cauliflower tough? ›

Have you roasted cauliflower before and it came out tough or mushy? A common problem is either roasting it at too low a temperature or stopping once the cauliflower is tender—both mean that the florets do not caramelize.

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How to cook cauliflower Rachael Ray? ›

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

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Should cauliflower be washed before roasting? ›

The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.

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Does cauliflower clean your gut? ›

Because of its prebiotic fiber content, cauliflower helps feed the beneficial bacteria in your gut. “Having a healthy gut microbiome is crucial for your overall well-being, not to mention reducing your colon cancer risk,” Andrews says. Fiber also promotes healthy digestion and helps you have regular bowel movements.

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Is cauliflower a carb or protein? ›

In 1 cup of chopped cauliflower, you'll get 5.3 g of total carbs, 3.2 g of net carbs, 0.3 g of fat, and 2.1 g of protein, per the USDA. Not to mention, you get 320 mg of potassium, making this vegetable a good source of the nutrient.

Is cauliflower anti-inflammatory? ›

Cauliflower has a group of substances known as glucosinolates. As you chew and digest it, these substances are broken down into compounds that may help prevent cancer. They help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects.

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Why is my cauliflower not getting crispy? ›

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.

Why does cooked cauliflower hurt my stomach? ›

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

Is it healthier to steam or bake cauliflower? ›

Evenly-sized florets: When cutting the cauliflower into florets, aim for uniform sizes to ensure even cooking. Steaming for nutrient retention: Steaming preserves the cauliflower's natural flavors and nutrients best. This is the ideal option if you're looking to maximize health benefits.

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How to make cauliflower puree Gordon Ramsay? ›

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

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Why do you soak cauliflower? ›

If you are concerned about worms or insects hanging out in your organic cauliflower, soak the head in salt water for 30 minutes before cooking, then rinse with cool water. Boiling, steaming, braising and roasting are some of the many simple ways that cauliflower can be prepared.

Does cauliflower soak up liquid? ›

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

Does cauliflower absorb marinade? ›

When the cauliflower is finished cooking, dump the florets into the vinegar marinade and give everything a good toss. Let it sit for a few minutes, tossing every minute or so, to allow the cauliflower to absorb the flavorful marinade.