Lemon Tahini Roasted Cauliflower

Why This Is Strictly Keto

Cauliflower is one of the lowest-carb vegetables available, and roasting it in olive oil gives deep caramelized flavor with no breading or sugar. The sauce is simply tahini (ground sesame seeds), lemon, garlic, and water — a whole-food, high-fat dressing. Honey, which many versions add to the tahini, is left out.

Ingredients

Cauliflower

• 1 large head cauliflower (about 2 lb), cut into bite-size florets
• 3 tbsp extra-virgin olive oil
• ½ tsp ground cumin
• ½ tsp sea salt
• Freshly ground black pepper, to taste

Lemon Tahini Sauce

• ¼ cup tahini
• 3 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 2–3 tbsp cold water, to thin
• 1 tbsp extra-virgin olive oil
• ¼ tsp sea salt

To Serve

• 2 tbsp torn fresh mint leaves

Instructions

1. Heat the oven: Preheat oven to 425°F (220°C) with a rimmed baking sheet inside so it’s hot when the cauliflower lands on it.

2. Season: Toss the florets with olive oil, cumin, salt, and pepper.

3. Roast: Spread the cauliflower on the hot pan in a single layer. Roast 22–25 minutes, turning once, until deeply browned at the edges and tender.

4. Make the sauce: Whisk the tahini, lemon juice, garlic, olive oil, and salt in a small bowl. Add cold water a tablespoon at a time until it reaches a thin, pourable hummus consistency.

5. Plate: Spread the tahini sauce across a serving plate, pile the roasted cauliflower on top, and finish with torn mint.

Nutritional Info (per serving, approximate)

Tips

• Don’t crowd the pan — crowded cauliflower steams instead of browning.
• Tahini seizes and thickens at first when water is added; keep whisking and it will loosen into a smooth sauce.
• Leftover sauce keeps in the fridge for a week and works on salads or grilled meat.