Crispy Roasted Cauliflower and Potatoes with Tahini Drizzle
Prep time
Cook time
Total time
Crank that oven way up to make the most delicious, yet simple Crispy Roasted Cauliflower and Potatoes with Tahini Drizzle!
Recipe type: Side
Cuisine: Mediterranean
Serves: 2-3 servings
  • 1 2 lb head of cauliflower
  • ½ lb Yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp dried red pepper flakes
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
Tahini Sauce
  • 3 tbsp tahini (Make sure you stir tahini well if it's settled)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp extra virgin olive oil
  • 1 small garlic clove, finely chopped
  • ¼ tsp kosher salt
  • freshly cracked black pepper
  • fresh chopped parsley, mint, or dill, for garnish
  1. Preheat the oven to 450ºF with a rack in the center position.
  2. Cut off the stalk of the cauliflower so it lays flat on your cutting board. Use your knife at an angle to cut out the core and then cut off florets. Cut the potatoes into 1-inch cubes.
  3. Place the florets and potatoes in a large mixing bowl. Add the extra virgin olive oil, salt, red pepper flakes, cumin, smoked paprika, and garlic powder to the bowl and toss gently until the veggies are evenly coated with the oil and seasoning.
  4. Turn out the veggies onto a sheet pan into an even, thin layer, so they are not touching one another.
  5. Roast for 25 minutes, gently flipping the cauliflower and potatoes halfway through the roasting process, or until they are deeply caramelized and just fork tender.
Make the Tahini Sauce
  1. As the vegetables are roasting, prepare the tahini sauce. Combine the tahini, lemon juice, olive oil, garlic, and salt in a small mixing bowl. Add a tablespoon of water at a time and whisk until it has loosened to a drizzleable consistency. Season to taste with pepper and more salt, as necessary.
  2. To serve, drizzle the cauliflower and potatoes with tahini sauce and top with fresh herbs.
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