Roasted Cauliflower with Tahini, Nuts & Dried Fruit

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Roasted cauliflower gets an upgrade with crunchy pistachios, sweet golden raisins and a lemon tahini sauce drizzle. Pair it with a piece of grilled fish for an elevated, yet simple, weeknight dinner.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: Mediterranean
  • Diet: Vegan


  • 1 medium head of cauliflower, chopped into florets
  • 2 Tbsp olive oil
  • 1 tsp curry powder
  • 1/4 cup golden raisins
  • 1/4 cup pistachios, chopped
  • 1/4 cup tahini
  • 1/2 lemon, juiced
  • cilantro leaves to garnish


  1. Preheat oven to 425 degrees.
  2. Prepare a sheet pan with parchment paper. 
  3. Add cauliflower florets to a large bowl and add olive oil, mix to make sure it’s evenly distributed. Add curry powder and toss well to coat. Season with salt and pepper to taste. Transfer to sheet pan.
  4. Roast the cauliflower for 30-35 minutes, turning once to brown on all sides. 
  5. Meanwhile, make the sauce: add tahini and lemon juice to a small bowl and use a fork to stir. Slowly stream in hot water until thin and pourable (up to 1/2 cup). Season with salt and pepper to taste. 
  6. When cauliflower comes out of the oven, top with pistachios, raisins, and a drizzle of tahini sauce. Garnish with cilantro leaves. Serve any remaining sauce on the side. 



  • Sub any nut or seed for the pistachios; any dried fruit for the raisins.