Roasted Cauliflower and Tempeh with Tahini-Lemon Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 drafted and published.

A plant-based Whole30 sheet pan dish featuring crispy roasted tempeh and cauliflower florets drizzled with a zesty tahini-lemon dressing. This Mediterranean vegan recipe (whole30), ready in about 40 minutes, pairs tempeh, cauliflower florets, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 3 Mediterranean cuisine 320 cal/serving

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Ingredients

8 oz tempeh, cut into 1/2-inch cubes
4 cups cauliflower florets
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp tahini
2 tbsp fresh lemon juice
2 tbsp water
1/2 tsp ground cumin
2 tbsp chopped fresh parsley, for garnish

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 8 oz cubed tempeh and 4 cups cauliflower florets with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the tempeh and cauliflower on a large sheet pan in a single layer. Roast for 25-30 minutes, turning halfway through, until tempeh is golden and cauliflower edges are lightly browned.
Step 3: Meanwhile, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, and 1/2 tsp ground cumin in a small bowl until smooth and creamy.
Step 4: Drizzle the tahini-lemon sauce over the roasted tempeh and cauliflower, then garnish with 2 tbsp chopped fresh parsley before serving warm.