Name: Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: For the Roasted Cauliflower:; 1 head cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and pepper to taste; For the Yogurt Tahini Sauce:; 3/4 cup Greek yogurt or plant-based yogurt; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 garlic clove, finely grated; Salt to taste; For the Chili Balsamic Sauce:; 1 tablespoon chili crisp or chili oil; 2 tablespoons balsamic vinegar; 1 teaspoon maple syrup or honey; Toppings:; 1/4 cup pomegranate seeds; 1 tablespoon chopped fresh parsley; Thinly sliced red onions (optional)

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Roasted Cauliflower with Yogurt Tahini and Chili Balsamic Drizzle is a bold and elegant dish that features smoky roasted cauliflower layered over a creamy lemon-garlic tahini yogurt, finished with a fiery-sweet chili balsamic glaze. Topped with fresh herbs and pomegranate seeds for a vibrant finish, this Middle Eastern-inspired plate offers a stunning mix of textures and flavors—ideal for dinner parties, festive meals, or elevated everyday dining.

Why You’ll Love This Recipe

This dish is a showstopper in both flavor and presentation. The cauliflower is perfectly caramelized and seasoned, offering a smoky depth that contrasts beautifully with the cool, creamy tahini yogurt. The chili balsamic drizzle adds heat and tang, while pomegranate seeds bring a burst of brightness and texture. It’s naturally gluten-free, vegetarian, and easy to adapt for a plant-based diet. Whether served as a side or a main dish, it’s a satisfying, nourishing option that looks as good as it tastes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the roasted cauliflower:

cauliflower, cut into florets
olive oil
smoked paprika
ground cumin
salt and pepper to taste

For the yogurt tahini sauce:

Greek yogurt or plant-based yogurt
tahini
lemon juice
garlic, finely grated
salt to taste

For the chili balsamic sauce:

chili crisp or chili oil
balsamic vinegar
maple syrup or honey

Toppings:

pomegranate seeds
fresh parsley, chopped
thinly sliced red onions (optional)

directions

Preheat oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the cauliflower roasts, prepare the yogurt tahini sauce. In a bowl, whisk together Greek yogurt, tahini, lemon juice, grated garlic, and salt until smooth. Chill until ready to serve.
In a small saucepan or bowl, combine chili crisp, balsamic vinegar, and maple syrup or honey. Warm gently on the stove or whisk until fully blended.
To serve, spread the yogurt tahini sauce on the bottom of a serving platter. Layer the roasted cauliflower on top. Drizzle with the chili balsamic sauce.
Finish with pomegranate seeds, chopped parsley, and red onion slices if using. Serve warm.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 260 kcal

Variations

Make it vegan: Use plant-based yogurt and maple syrup.
Add crunch: Sprinkle with toasted pine nuts or chopped almonds before serving.
Extra herbs: Garnish with mint or dill for a fresh herbal twist.
Spicy twist: Add a pinch of cayenne or Aleppo pepper to the cauliflower seasoning.
Double the sauce: Make extra chili balsamic drizzle for dipping or drizzling over grilled vegetables.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store components separately and assemble just before serving. Reheat the cauliflower in a 375°F (190°C) oven until warmed through. The yogurt tahini sauce and chili balsamic drizzle are best served at room temperature or slightly chilled. Freezing is not recommended.

FAQs

Can I make this dish ahead of time?

Yes. You can roast the cauliflower and prepare both sauces in advance. Reheat and assemble just before serving.

What type of cauliflower should I use?

Standard white cauliflower works best, but you can also use colorful varieties like purple or orange for visual flair.

Is this dish vegan?

It can easily be made vegan by using plant-based yogurt and maple syrup instead of honey.

Can I use store-bought balsamic glaze?

Yes, but mix it with chili crisp for the heat element to stay true to the recipe’s flavor profile.

What can I use instead of tahini?

Sunflower seed butter or almond butter can be used, though the flavor will be slightly different.

How do I get my cauliflower extra crispy?

Spread it out well on the pan and roast without overcrowding to encourage caramelization.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I grill the cauliflower instead of roasting?

Yes, grilled cauliflower adds a smoky element that pairs well with the sauces.

How spicy is the chili balsamic drizzle?

The spice level depends on the chili crisp used. Adjust to your preference or use a milder chili oil.

What can I serve this with?

It pairs well with grain bowls, roasted meats, flatbreads, or other Mediterranean-inspired sides.

Conclusion

Roasted Cauliflower with Yogurt Tahini and Chili Balsamic Drizzle is a beautifully balanced dish that blends smoky, creamy, spicy, and sweet flavors into a single, vibrant plate. With its roasted richness, fresh garnishes, and complex sauces, it’s ideal for both elegant entertaining and nourishing weeknight meals. Whether served alone or as part of a larger spread, this dish is sure to leave a lasting impression.

Roasted Cauliflower

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Author: Mia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Roasted Cauliflower with Yogurt Tahini and Chili Balsamic Drizzle is a bold, Middle Eastern-inspired dish combining smoky roasted cauliflower with creamy tahini yogurt and a sweet-spicy chili balsamic glaze—finished with vibrant pomegranate seeds and fresh herbs.

Instructions

Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, paprika, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
Meanwhile, whisk together yogurt, tahini, lemon juice, grated garlic, and salt until smooth. Chill until ready to serve.
In a small saucepan or bowl, combine chili crisp, balsamic vinegar, and maple syrup. Warm gently or whisk to blend thoroughly.
To serve, spread yogurt tahini sauce on a serving plate. Arrange roasted cauliflower on top and drizzle with chili balsamic sauce.
Finish with pomegranate seeds, parsley, and optional red onion. Serve warm.