Lemon-Tahini Roasted Cauliflower with Pine Nuts
Oven-roasted cauliflower tossed in a creamy lemon-tahini sauce, topped with toasted pine nuts and fresh parsley for a vibrant Lebanese-inspired vegetarian dish. This middle eastern-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 large head, about 5 cups cauliflower florets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tahini paste
- 3 tbsp lemon juice
- 2, minced garlic cloves
- 3 tbsp warm water
- 1/4 cup, toasted pine nuts
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Toss 5 cups cauliflower florets with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and golden on the edges.
- Step 2: While the cauliflower roasts, whisk together 1/4 cup tahini paste, 3 tbsp lemon juice, 2 minced garlic cloves, and 3 tbsp warm water in a small bowl until smooth and creamy, adding more water if needed.
- Step 3: Remove the roasted cauliflower from the oven and transfer to a serving dish. Drizzle the lemon-tahini sauce evenly over the cauliflower.
- Step 4: Sprinkle 1/4 cup toasted pine nuts and 2 tbsp chopped fresh parsley over the top for crunch and freshness. Serve warm or at room temperature as a flavorful side or vegetarian main.
Frequently asked questions
How long does Lemon-Tahini Roasted Cauliflower with Pine Nuts take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Tahini Roasted Cauliflower with Pine Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lemon-Tahini Roasted Cauliflower with Pine Nuts?
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 Lemon-Tahini Roasted Cauliflower with Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Tahini Roasted Cauliflower with Pine Nuts 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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