Gluten-free Vegetarian Menu: Roasted Tahini Cauliflower Recipe

Day One: Raw Foods, Italian
Cafe Gratitude Raw Foods Buckwheat Pizza Crust with topping from their cookbook
Steamed Artichoke

Day Two: Chinese
Sweet and Sour Tofu from The Soy Alternative
Chinese stir fry with fresh water chestnuts

Wednesday: Middle Eastern
Chichos Kitchen Lentil Tabbouleh Recipe
Millet flatbread

Thursday: Thai
Wasabimon Yellow Thai Veg Curry

Friday: American
Wendy’s Kale and Potato Cake Recipe
Barbecued Baked Beans

Dessert of the Week: Apple Pie

An entry in Menu Plan Monday
and also shared with the other master menu planners at Org Junkie!

Roasted Cauliflower with Baked Tahini Sauce Recipe
1 head organic cauliflower, rinsed with stalk removed leaving florets
olive oil
salt, pepper to taste
4 or 5 scallions, white part cut into 1 inch pieces

Several sprigs of Thai basil (optional)

1/2 cup tahini
1/2 inch knob ginger, finely grated
1 lemon, zested (no lemon juice needed for this recipe)
1 tsp. raw apple cider vinegar
1 tsp. agave nectar, or your favorite sweetener (not honey)
1 tsp. wheat-free tamari or coconut aminos
1/2 cup water (or more)

Turn on oven to 400F and put your cauliflower florets on a baking dish. Drizzle with olive oil and rub into the florets. Sprinkle with salt and pepper and roast for 10 minutes. (No worries if oven isn’t up to temperature yet.) Toss in your scallions and turn cauliflower over once it has started to brown and caramelize on one side. Roast for another ten minutes.

Meanwhile, combine sauce ingredients in blender. Once scallions have roasted, add to your sauce and blend. Add water as needed so you can pour it.

Once cauliflower is browned on both sides, drizzle with sauce* and bake for another five minutes. Toss in your thai basil leaves and bake another minute. Take out of oven and let cool slightly. Enjoy!

*You will have leftover sauce unless you had a really huge cauliflower. Add water if you like and use as a dressing, or drizzle on cut kale leaves and dehydrate/bake on low temperature until you have lovely seasoned kale chips.

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15 Responses to “Gluten-free Vegetarian Menu: Roasted Tahini Cauliflower Recipe”

  1. [...] am super excited that Sea of Book of Yum is back to the Menu Swap!  Her menus and photos are wonderful.  Welcome back, Sea!  Her menu is [...]

  2. Welcome back to the swap! Your menus are always so inspiring. I saw the pic the other day of Baby Yum’s hand snatching tasty things off your plate. Adorable! Baby Yum obviously has good taste!

    I made the kale cakes this weekend (some with sweet potatoes) and have been hoarding the few leftovers for my lunches. Really good during these chilly days…

  3. So happy to see you back to the Gluten-Free Menu Swap. Yay!! That’s some gorgeous cauliflower. Hope you like the kale and potato cakes.

  4. This looks really good! I am wondering though, why no honey?

  5. I would eat so much better if I could sample all your dishes, Sea! Cauliflower is a rarity for me, but this looks great. :-)


  6. Hi Angela! Thank you so much for the menu and photo love. Looking forward to Wendy’s kale cakes!

    Hi Wendy, Thank you! I’m sure I will love them.

    Hi Rhonda, You could try honey, but the last time I had a tahini sauce recipe and a reader used honey it gave it this earthy taste that just didn’t work well. What is nice about agave or sugar is that it has a very neutral flavor.

    Hi Shirley, Thanks! I’ve gotten really into cauliflower lately. :) You can come to dinner anytime.

  7. Oh yum, can I come to your house for dinner this week?

    I love making roasted cauliflower, and have never thought to coat with tahini! Great idea Sea.

  8. I love these flavors and ingredients. I’m a GF vegan (with dairy/casein allergies, making it all the more reason to be vegan), so these are great resources and ideas for me. Each of your menus is so different, it’ll definitely keep it exciting. Cauliflower with tahini, yum.

  9. I knew I bought a head of cauliflower today for a reason!!!

  10. I must admit I have only cooked cauliflower a few times, and generally don’t know what to do with it. I usually just roast it, and it’s good, but these flavours look amazing together. Simple but yummy! Thanks Sea!

  11. Hi Alisa, You know our door is open to you anytime!

    Hi Stretching, I’m glad you found the menu useful. Happy vegan dining!

    Hi Diva, Hee hee

    Hi Jenny, Great! I’m glad you like the recipe.


  12. I’m a huge fan of roasted cauliflower, but I usually make it fairly plain. The idea of adding this sauce sounds delightful, especially with tahini in the mix. What a great idea. I have some broccoli and cauliflower in the fridge. I think I’ll try this for dinner tonight using a mix of both. Thanks!

  13. This recipe sounds amazing! This is a must try for me!

  14. I made this tonight for dinner. We didn’t have any tahini (not sure how that happened!), so I put in 1/2 cup of sesame seeds with the rest of the ingredients and whipped them up in the Vitamix. It was delish! Thanks Sea!


  15. Made this for dinner tonight. Delicious…and addictive! I had to make myself stop eating it so I would have leftovers fir lunch tomorrow.

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