Vegan Sheet Pan Roasted Cauliflower with Tahini Drizzle

By AislePrompt Editorial · ·

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.

Roasted cauliflower florets seasoned with cumin and smoked paprika, finished with a creamy tahini and lemon dressing for a satisfying vegan side. This Mediterranean-inspired pizza recipe (vegan), ready in about 40 minutes, pairs cauliflower florets, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a large mixing bowl, toss 6 cups cauliflower florets with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the seasoned cauliflower in a single layer on the prepared sheet pan.
  4. Step 4: Roast for 25-30 minutes, stirring halfway through, until the edges are golden brown and cauliflower is tender.
  5. Step 5: While cauliflower roasts, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy.
  6. Step 6: Drizzle the tahini sauce over the warm roasted cauliflower and garnish with 2 tbsp chopped fresh parsley before serving.

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