Healthy Recipes

Oven-Roasted Cauliflower with Tahini Sauce

By MealEnders
April 02, 2016


This popular (and easy!) Middle-Eastern side-dish comes straight from the kitchen of world-renowned Israeli chef, Eyal Shani. His recipe calls for a whole head of cauliflower, which serves four and goes nicely alongside meat, pasta, or other tapas. Plus, it’s a delicious way to get your nutrients: at just 150 calories per head, cauliflower is loaded with vitamin C, vitamin K, and dietary fiber. With this oven roasted cauliflower recipe, Shani proves that if you don’t like cauliflower, you’ve been eating it wrong.

INGREDIENTS (Makes 4 servings)

1 head of cauliflower
3 tablespoons of olive oil
Sea salt
Tahini sauce


Preheat the oven to 425˚

First, place your cauliflower in a large pot. Fill the pot three-fourths with water, (make sure to submerge the entire cauliflower!) and add some salt. Cover the pot and bring the water to a boil. Then, dial the heat down to medium and leave for 10 minutes.

Next, drain the pot and move your cauliflower over to a baking sheet or dish. (Be careful! It’s hot!) Brush the entire vegetable with olive oil and sprinkle it with salt. Place the whole head in the center of your oven for about 40 minutes, until the top turns golden brown.

For an optional twist, serve with some tahini sauce to add another layer of flavor.
Serving size: ¼ of a medium cauliflower
Per Serving: 125 calories, 2.75 g protein, 7.25 g carbs, 3.75 g fat, 3 g fiber

Vitamin/Mineral Amount Percent Daily Value
Vitamin C 67 IU 112
Vitamin B-6 0.325 mg 16
Sodium 161 mg 6.75
Vitamin K 29 mcg 36
Potassium 435 mcg 12.5
Magnesium 21.5 mg 5.5
*Individual Results May Vary