Half-Roasted Cauliflower with Tahini Yogurt Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 45 minutes blends whole (use half) cauliflower head, olive oil, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 35 min Serves 2 Mediterranean cuisine 210 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Half-Roasted Cauliflower with Tahini Yogurt Dressing take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-Roasted Cauliflower with Tahini Yogurt Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Half-Roasted Cauliflower with Tahini Yogurt Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Roasted Cauliflower with Tahini Yogurt Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Roasted Cauliflower with Tahini Yogurt Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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