This recipe for roasted cauliflower will be your go-to when you’re looking for an easy, tasty side dish to pair with dinner. Oven-roasted cauliflower is topped with a simple tahini yogurt sauce and sweet pomegranate arils. It works lovely paired with chicken, fish or even in a rice bowl!
We are already so close to the weekend again. Can I get a woot woot?
Growing up, the most common way we’d enjoy veggies was usually boiled or steamed (for the record, boiled veggies are particularly popular in Newfoundland; it’s called Jiggs Dinner). Have you ever heard of it?
It’s a traditional Newfoundland meal consisting of salt beef and a whole whack of boiled vegetables, like potatoes, carrots, turnips, cabbage, parsnips with pease pudding.
The meat and vegetables are cooked together and the salty beef flavours the veg. Though, I’m I don’t regularly cook Jiggs Dinner, I do enjoy it when my mother or grandmother prepares every so often. These days, I enjoy mostly roasted veggies, like this oven-roasted cauliflower recipe.
What Does Cauliflower Taste Like?
Cauliflower is pretty neutral in flavour and comes in a variety of colours, like orange, purple and green. White, however, is the most commonly found form of cauliflower.
Like most veggies, when cauliflower is roasted it takes on a little more flavour and those crispy, caramelly bits are my absolute fave!
Cauliflower can be enjoyed raw, roasted (like this cauliflower recipe), boiled or steamed.
These days, cauliflower is even used for pizza crusts, meatless wings and as a rice substitute. It’s particularly popular among those who are enjoying a low carb diet.
How To Roast Cauliflower
Full details are in the recipe card below, but here are the basics:
- Cut cauliflower into florets.
- Place cauliflower florets into a bowl and toss with olive oil, salt and pepper.
- Spread florets onto a baking sheet and roast.
- Cook for 25 to 30 minutes, turning once.
- Carefully remove from the oven, and serve as is or with a delicious tahini yogurt sauce.
Tahini Yogurt Sauce
While the cauliflower is roasting, get on with the tahini yogurt sauce.
It’s creamy, dreamy and simple to whiz up. Let out your inner artist and drizzle that sauce over the cauliflower.
For this tahini yogurt sauce you just need:
- Greek yogurt
- Tahini
- Maple Syrup
- Stock
- Garlic
- Salt and pepper
Combine all ingredients and drizzle over the oven-roasted cauliflower! Easy, right?
Tips for Making This Recipe
- Cut the florets into roughly equal pieces so they cook evenly.
- If you want a little more (or less) bite to the cauliflower, reduce (or increase) bake time accordingly.
- The darker your sheet pan, the more colour you will have on your roasted cauliflower.
- For easier cleanup you can line your sheet pan with parchment paper, but you may not get quite the same colour. No biggie, but it’s something to keep in mind.
More Veggie Sides
If you make this recipe for roasted cauliflower, be sure to leave a comment below.
Roasted Cauliflower
Ingredients
Oven-Roasted Cauliflower
- 5 cups cauliflower florets, approximately half a head of cauliflower
- 1 tablespoon olive oil, or avocado oil
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Tahini Yogurt Sauce
- ⅓ cup plain Greek yogurt
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 tablespoon water or milk, or more (depending on desired consistency of sauce)
- 1 clove garlic, finely minced
- pinch salt
- pinch freshly ground black pepper
Garnish
- 2 tablespoons pomegranate arils
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, stir together the cauliflower, olive oil, black pepper and salt.
- Place cauliflower florets onto a large sheet pan and spread them out in a single layer. Roast for 25 to 30 minutes, carefully stopping to turn the cauliflower florets halfway through cooking.
- While the cauliflower is roasting, make the tahini yogurt sauce. In a small bowl, whisk together Greek yogurt, tahini, maple syrup, water, garlic, salt and black pepper until well combined.
- Transfer the roasted cauliflower to a serving dish. Drizzle tahini yogurt sauce over the cauliflower and sprinkle with pomegranate arils. Serve and enjoy!
Notes
- Cut the florets into roughly equal pieces so they cook evenly.
- If you want a little more (or less) bite to the cauliflower, reduce (or increase) bake time accordingly.
- The darker your sheet pan, the more colour you will have on your roasted cauliflower.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Emily Leary says
I love roasted vegetables and cauliflower is one of my favourites. Your recipe sounds so tasty and perfect to add a mid-week vegetable dish, topped with that delicious tahini yogurt sauce!
Girl Heart Food says
Thanks so much, Emily! Cauliflower is a fave in our home too 🙂
Eileen Kelly says
Yum, roasted cauliflower is amazing and topping with Tahio Yogurt Sauce and enjoy! This is so delicious!
Girl Heart Food says
Thanks Eileen 🙂 It really is tasty!
Sharon says
What a wonderful winter side dish! The sauce looks so good, a great addition to the cauliflower.
Girl Heart Food says
Thanks so much, Sharon 🙂