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Smoky Roasted Cauliflower with Tahini Drizzle

Deeply browned cauliflower florets with crisp edges and smoky paprika, finished with a nutty lemon-tahini drizzle and toasted pumpkin seeds.

Smoky Roasted Cauliflower with Tahini Drizzle

Ingredients

  • 6½ cups florets700 gCauliflowercut into bite-size florets
  • 1 medium110 gRed onioncut into thin wedges
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gTahini
  • 1½ tbsp20 gLemon juice
  • 1½ tbsp25 gWater
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the cauliflower and red onion with the olive oil, smoked paprika, cumin, garlic powder, black pepper and two-thirds of the salt until evenly coated.
  3. Spread the vegetables in a single layer on the sheet pan and roast for 15 minutes.
  4. Flip the vegetables, scatter the pumpkin seeds over the pan and roast 10 to 12 minutes more, until the cauliflower is tender and browned at the edges.
  5. While the vegetables roast, whisk the tahini with the lemon juice, the water and the remaining one-third of the salt until smooth and pourable.
  6. Transfer the roasted cauliflower, onion and pumpkin seeds to a platter, drizzle with the tahini sauce and sprinkle with the parsley. Serve warm.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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