Tahini Maple Roasted Cauliflower

5 from 4 votes

This vegan and paleo Maple Tahini Roasted Cauliflower make for an easy sweet and savory side dish.

Course Side Dish

Keyword Tahini Roasted Cauliflower

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 162kcal

Author Kelly

1 large head cauliflower, cut into florets (1050 grams without stem/9-10 heaping cups)
4 tablespoons tahini
1 tablespoon toasted sesame seed oil
1 tablespoon maple syrup
1/2 tablespoon lemon juice
1/2 teaspoon red pepper flakes
salt, to taste

Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper or a silpat baking mat.
After cauliflower is removed from the stem and cut into florets, place in a large bowl. In a separate small bowl, mix together the tahini, sesame oil, maple syrup, lemon juice, red pepper flakes, and salt. Toss the tahini mix with the cauliflower making sure to coat all pieces. You can use your hands if needed.
Place on a parchment paper lined baking sheet and spread out evenly, making sure they are spread out enough so they don't steam.
Roast for 20 minutes, toss, and then roast for 10-15 more minutes until golden brown and fork tender.
Enjoy!