Mediterranean Roasted Cauliflower with Greek Yogurt and Tahini Dressing
This Mediterranean Roasted Cauliflower with Greek Yogurt and Tahini Dressing is a vibrant, flavorful side dish that balances caramelized roasted cauliflower with a creamy, tangy dressing. The roasted florets develop a golden, nutty flavor, while the yogurt-tahini dressing adds a luscious, slightly tangy finish. The dish works as a side for grilled meats, seafood, or as part of a vegetarian platter.
It’s easy to make, highly customizable, and packed with flavor without heavy sauces or excessive oil. The combination of garlic, lemon, cumin, and tahini gives the cauliflower a Mediterranean flair that elevates an everyday vegetable. You can serve it warm or at room temperature, making it convenient for meal prep or entertaining.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings: 4–6
Ingredients
Roasted Cauliflower
1 large head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste
Greek Yogurt Tahini Dressing
1/2 cup plain Greek yogurt
2 tbsp tahini
1 garlic clove, minced
1 tbsp lemon juice
1 tsp olive oil
1–2 tsp water (to thin, if needed)
Salt and pepper, to taste
Optional Garnishes
Chopped parsley or cilantro
Toasted pine nuts
Lemon zest
Sumac or smoked paprika
Instructions
Preheat the oven to 425°F (220°C).
Wash and cut the cauliflower into bite-sized florets. Pat dry.
In a large bowl, toss the cauliflower with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
Spread the florets on a parchment-lined baking sheet in a single layer.
Roast for 20–25 minutes, tossing halfway, until golden brown and tender.
While the cauliflower roasts, prepare the dressing: whisk together Greek yogurt, tahini, minced garlic, lemon juice, olive oil, salt, and pepper. Thin with water to reach desired consistency.
Taste the dressing and adjust seasoning, adding more lemon for tang or garlic for punch.
Remove roasted cauliflower from the oven and transfer to a serving platter.
Drizzle the yogurt-tahini dressing over the hot cauliflower.
Garnish with parsley, toasted pine nuts, lemon zest, or a pinch of sumac for color and flavor. Serve warm or at room temperature.
Tips
Pat cauliflower dry. Moisture prevents caramelization.
Don’t overcrowd the pan. Single-layer roasting ensures crisp, golden edges.
Toss halfway. This ensures even cooking and browning.
Adjust spices. Increase cumin or paprika for bolder flavor.
Thinner dressing works best. Drizzle evenly without drowning the cauliflower.
Make ahead. Roast cauliflower and prepare dressing separately; assemble before serving.
Use fresh garlic. It gives the dressing brightness; roasted garlic can also be added for depth.
Add lemon juice last. Preserves tangy flavor in the dressing.
Serve warm for best flavor. Room-temperature cauliflower works too but slightly cooled is ideal for meal prep.
Optional garnish adds texture. Pine nuts, sumac, or parsley add crunch and visual appeal.
Variations
Spicy kick: Add 1/2 tsp crushed red pepper flakes to the cauliflower before roasting.
Smoky version: Use smoked paprika and a dash of chipotle powder.
Nut-free: Skip pine nuts and add toasted sesame seeds.
Extra herby: Mix in chopped dill, basil, or mint with the dressing.
Tahini-free: Replace tahini with extra Greek yogurt for a lighter dressing.
Garlic lovers: Roast garlic cloves alongside cauliflower for a milder, sweeter flavor.
Chickpea add-in: Toss roasted chickpeas with the cauliflower for protein boost.
Curry-inspired: Add 1 tsp curry powder to the cauliflower before roasting.
Balsamic drizzle: Add a light balsamic reduction over the finished dish for tangy-sweet contrast.
Mediterranean bowl: Serve with quinoa or couscous and roasted vegetables for a complete meal.
Q&A
Can I use frozen cauliflower?
Yes, thaw and pat dry, but it won’t caramelize as well.
Can I make the dressing ahead?
Yes, store in an airtight container for up to 2 days.
How do I prevent cauliflower from steaming instead of roasting?
Pat dry and use a hot oven; avoid overcrowding the pan.
Can I use yogurt alternatives?
Plant-based yogurt works, but the flavor may be milder.
Can I bake the dressing with the cauliflower?
No, add the dressing after roasting to maintain freshness.
Can I make this spicy?
Yes, add chili flakes or cayenne powder to the cauliflower before roasting.
How do I store leftovers?
Keep roasted cauliflower in an airtight container for up to 3 days in the fridge; add dressing just before serving.
Can I freeze roasted cauliflower?
Yes, but texture may soften; best eaten within 1 month.
Can I use other vegetables?
Broccoli, Brussels sprouts, or carrots work well using the same roasting and dressing method.
Can I serve it cold?
Yes, it makes a great salad-style dish for lunch or picnic.
Nutrition
(per serving, approx.)
Calories: 140
Fat: 8 g
Carbs: 12 g
Protein: 5 g
Fiber: 4 g
Sodium: 150 mg
Values vary depending on olive oil and toppings used.
Conclusion
Mediterranean Roasted Cauliflower with Greek Yogurt and Tahini Dressing is a simple, versatile dish that elevates everyday cauliflower into a flavorful centerpiece. The combination of caramelized florets and creamy, tangy dressing balances texture and flavor, making it suitable as a side dish, snack, or main component of a vegetarian meal. With endless variations, you can adjust spices, herbs, or add-ins to suit your taste. It’s easy to prep, quick to roast, and can be served warm or at room temperature, making it ideal for both weeknight meals and entertaining. This recipe proves that a simple vegetable can become a Mediterranean-inspired dish that’s both satisfying and wholesome.