For the Roasted Cauliflower

  • 1 head cauliflower, cut into small florets
  • 3 tablespoons of olive oil
  • coarse or kosher salt to taste

For the Sauce

  • 1/2 cup of tahini
  • 1 ½ cups of Unsweetened Plain Cashewgurt®
  • juice of half a lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or freshly ground black pepper
  • sea salt to taste
  • 1 tablespoon finely chopped parsley, for garnish


Preheat oven to 375° F. Toss cauliflower in olive oil and season with salt. Lay cauliflower out onto a parchment-lined baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once until caramelized on the edges and tender, 25 to 30 minutes.

In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo or freshly ground pepper. Season with sea salt and garnish with the parsley. Drizzle over the roasted cauliflower to your heart’s desire!

Roasted Cauliflower with Tahini Yogurt Sauce

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