Roasted Cauliflower with Tahini and Parsley

I LOVE cauliflower. I could eat it all day and enjoy it in soups, stir fries, you name it!
I make roasted cauliflower on a weekly basis but this week wanted to change it up a bit!

Enter tahini, one of my favourite condiments. It’s creamy and rich tasting and is an underrated nutrition powerhouse. Top it all with parsley for a fresh citrusy taste that brightens any winter meal!

Roasted Cauliflower with Tahini and Parsley 


1-2 heads of cauliflower

2 tbsp olive oil + 2 tbsp water

1 tsp garlic powder

salt and pepper to taste

1/3 cup prepared tahini (store-bought or homemade)

1/2 bunch fresh parsley



Preheat your oven to 400F

Line a 9×13 dish with parchment paper

cut cauliflower into florets and arrange in the dish

mix oil, water, garlic, salt and pepper and spread evenly over the cauliflower

Bake covered for 1 hour, uncover and continue to cook for 15 minutes

top with tahini, loosely tear parsley over top and bake for an additional ten minutes.