Roasted Cauliflower With Tahini

The holidays are fast approaching! In the past, I’ve made my vegan stuffed acorn squash, or vegan stuffed butternut squash and store-bought nut roasts for my Christmas dinners, but this year I was in the mood for something different. I’ve seen lots of roasted cauliflower recipes, and I thought it would make a delicious centerpiece for a vegan holiday meal.

When I asked my husband what he thought of when he thought of the main event at his favorite holiday meals, he said without pause, a roast!

The cauliflower is roasted whole and covered in a simple yet delicious tahini maple glaze. I’ve paired this cauliflower roast with herb-roasted potatoes and carrots, as well as caramelized onions!

This complete meal is perfect for a special occasion like Thanksgiving, Christmas, or Easter dinner! It’s also easy enough to make for a leisurely Sunday meal with your family.

The finished product serves 4-6 generously. It’s completely whole-food plant-based and uses no oil. With a simple adaptation, this meal can also be gluten-free!

💗 Why You’ll Love this Roasted Cauliflower With Tahini

• Easy Preparation
• A great option for the holidays!
• Whole food plant-based ingredients
• No-oil
• Gluten-free option
• Succulent cauliflower is roasted until tender.
• Fresh herbs give the potatoes and carrots an authentic seasonal flavor.
• It’s a complete meal with all the trimmings!

🥣 Ingredients and Notes

Cauliflower: You will need one large head of cauliflower. I recommend buying organic. Thoroughly wash the cauliflower, but do not break it apart into pieces.

Tahini Sauce: The tahini dressing is made with soy sauce, maple syrup, lemon juice, garlic, and a touch of water. It creates a creamy sauce and a balance of nutty, sweet, and salty flavors. When coated on the cauliflower it creates a golden brown crust.

Potatoes, Carrots, and Onion: Roasted root vegetables are the star! I used Yukon gold potatoes that I sliced into even chunks. This helps roast potatoes evenly. Wash and peel the carrots, then cut them into strips. I used large whole carrots rather than baby carrots, but you could also use baby carrots if that is what you have. For the onion, you can use either a yellow or red onion.

Herbs and Seasoning: The carrots and potatoes are seasoned with both fresh and dried herbs. When using dried herbs opt for teaspoon amounts. Fresh herbs, opt for tablespoons. Rosemary, thyme, salt, pepper, soy sauce, and maple syrup coat the vegetables. The soy sauce and maple syrup give a nice undertone of sweetness and salty, and also helps to roast the vegetables without the need for oil.

Is this roasted cauliflower with tahini healthy?

Yes, this vegan roast dinner is much healthier than a typical roast dinner! It won’t leave you feeling overly full and bloated. Instead, you will be completely satisfied, without that heavy feeling.

Low in Calorie and Fat-One serving including the cauliflower, carrots, potatoes, and onions contains only 265 calories and 8 grams of fat. The fat in this dish comes from the tahini which is made from ground sesame seeds.

High in Vitamins and Nutrients: Cauliflower, carrots, onions, and potatoes are rich in numerous vitamins and nutrients including vitamin C, vitamin K, iron, calcium, and potassium.

High in Fiber-Cauliflower, potatoes, and carrots, are excellent sources of fiber. This meal comes in at 7 grams of fiber per serving. That’s about a third of your daily recommended amount!

🍽 How to Serve

This roasted cauliflower with tahini is a complete meal all on its own! However, if you’d like to add to this meal, here are a few suggestions…

• Vegan Gravy pairs nicely with this roast. Drizzle it overtop the cauliflower, potatoes, and carrots for a true comfort meal!
• Need savory bread to serve on the side? Give these dairy-free biscuits a try! They’re buttery, soft, and flaky without any milk or butter! Or if you’re in the spirit try making these delicious vegan Yorkshire puddings!
• How about a holiday-themed drink to serve with this meal to make it complete! This cranberry mocktail is super simple to make, and suitable for all ages! Or serve with a glass of your favorite red or white wine!

❄️ How to Store, Keep, and Reheat

If you have leftovers, store them in an airtight container. This meal will keep for 2-3 days, however, it tastes best fresh out of the oven.

When ready to reheat, preheat the oven to 350 F. Transfer leftovers to a baking sheet lined with aluminum foil. Bake for 10-12 minutes or until heated through.

👩🏻‍🍳 Variations and Substitutions

Low-Carb Version-If you’re looking for a low-carb version, sub the potatoes for rutabaga. It is a third of the net carbs as potatoes but has a similar consistency.

Gluten-Free Version-The only substitution you need to make this recipe gluten-free is to use tamari in place of the soy sauce. Soy sauce contains gluten, however, tamari has a similar flavor profile without gluten.

Add Parsnips and Leeks: If you’d like a bit more variety in your roasted vegetables, try adding some parsnips, and leeks. Parsnips are similar to carrots. They are also root vegetables with a slightly sweet flavor profile. Leeks are not only beautiful, but when roasted they take on caramelization and a subtle flavor.

😋 More Cauliflower Recipes!

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