Half-Roasted Cauliflower with Tahini Yogurt Dressing

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Oven-roasted half cauliflower head served with a tangy tahini yogurt sauce, perfect for a flavorful vegetarian side or light main. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs cauliflower head, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole (use half) cauliflower head
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove minced garlic clove
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 whole cauliflower head in half through the stem, keeping florets intact on one half.
2. Step 2: Place the half cauliflower on a baking sheet. Brush evenly with 3 tbsp olive oil, then sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the surface.
3. Step 3: Roast in the oven for 30-35 minutes until golden and tender when pierced with a fork.
4. Step 4: Meanwhile, whisk together 1/2 cup plain Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 minced garlic clove until smooth and creamy.
5. Step 5: Remove cauliflower from oven and drizzle with the tahini yogurt dressing. Garnish with 1 tbsp chopped fresh parsley before serving warm.