Lemon-Tahini Roasted Cauliflower with Pine Nuts

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 40 minutes, pairs cauliflower florets, olive oil, salt 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.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 220 cal/serving

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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

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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.