Roasted cauliflower wedges with creamy tahini sauce turn a humble head of cauliflower into something worth serving guests: thick, steak-like wedges rubbed with parmesan and garlic, roasted until the edges caramelize and the centers go tender. A zesty Greek yogurt tahini sauce poured over the top brings everything together. It works as a weeknight side or a vegetarian main.
Forget boring, steamed cauliflower! We’re taking this humble vegetable to a whole new level of deliciousness. By roasting thick, steak-like wedges with parmesan and garlic, we create a caramelized, crispy exterior and a tender, melt-in-your-mouth center. Topped with a zesty and creamy Greek yogurt tahini sauce, this dish is impressive enough for guests but easy enough for a weeknight side. Get ready to fall in love with cauliflower all over again!
Ingredients
• For the Cauliflower Wedges
• 1 large head of cauliflower, cut into four thick wedges
• 3 tbsp / 45ml olive oil
• ¼ cup / 25g (0.88 oz) grated parmesan cheese
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp black pepper
• For the Creamy Tahini Sauce
• ½ cup / 120g (4.2 oz) Greek yogurt
• 1 tbsp / 15ml fresh lemon juice
• ½ tbsp / 8g (0.28 oz) tahini
• ¼ tsp salt
• 1 pinch of paprika
• Fresh parsley, minced, for garnish
Instructions
1. Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, grated parmesan, minced garlic, salt, and pepper to create a paste.
3. Pat the cauliflower wedges dry with a paper towel. Carefully rub the parmesan mixture all over each wedge, ensuring they are evenly coated.
4. Arrange the cauliflower wedges on the prepared baking sheet, leaving space between each one.
5. Roast for 35-45 minutes, flipping halfway through, until the edges are golden brown and crispy and a knife can be easily inserted into the thickest part.
6. While the cauliflower roasts, prepare the sauce. In a separate bowl, combine the Greek yogurt, lemon juice, tahini, salt, and paprika. Whisk until smooth and creamy.
7. To serve, place the roasted cauliflower wedges on a platter, drizzle generously with the tahini sauce, and garnish with fresh minced parsley.
Nutritional Information
• Nutrition Information
• Serving Size: 1 wedge
• Calories: 180
• Protein: 7.6g
• Fat: 15.4g
• Note: is an estimate and may vary based on used.
Pro Tips
• for Perfect Roasted Cauliflower
• Ensure the cauliflower is completely dry before rubbing it with the oil mixture; this is the secret to a crispy, not steamy, result.
• Don’t overcrowd the baking sheet. Give the wedges plenty of space to allow hot air to circulate, which helps them caramelize instead of steam.
• For the best flavor, use freshly grated Parmesan cheese rather than the pre-shredded kind, as it melts and browns more effectively.
• Let the tahini sauce sit for at least 10 minutes before serving to allow the flavors to meld together.
FAQ
Q: How do I get my roasted cauliflower crispy
A: The secret to crispy roasted cauliflower is ensuring the wedges are patted completely dry before you apply the parmesan and oil mixture. Also, make sure not to overcrowd the baking sheet, as this gives the hot air space to circulate and caramelize the cauliflower instead of steaming it.
Q: Can I make this recipe vegan
A: Yes, you can easily adapt this recipe to be vegan. Simply substitute the parmesan cheese with a vegan parmesan alternative or nutritional yeast, and use a plant-based Greek-style yogurt for the creamy tahini sauce.
Q: What can I serve with these cauliflower wedges
A: These roasted cauliflower wedges are very versatile. They work well as a vegetarian main course served with a side of quinoa or a fresh salad. They also make a fantastic side dish for grilled chicken, fish, or steak.
Q: How do I store and reheat leftovers
A: Store leftover cauliflower wedges and the tahini sauce in separate airtight containers in the refrigerator for up to 3 days. For best results, reheat the wedges in an oven or air fryer at 375°F (190°C) for 10-15 minutes until warmed through and crispy again.
Pro Tips
- Pat the wedges completely dry before rubbing on the oil-parmesan paste — moisture is the enemy of a crispy, caramelized exterior.
- Don't crowd the baking sheet; give each wedge space so the hot air circulates and the cauliflower roasts instead of steaming.
- Use freshly grated Parmesan rather than pre-shredded — it melts and browns noticeably better on the wedges.
- Let the tahini sauce sit at least 10 minutes before serving so the lemon, tahini, and yogurt flavors meld.
- Store leftover wedges and sauce in separate airtight containers in the refrigerator for up to 3 days; reheat the wedges in an oven or air fryer at 375°F (190°C) for 10-15 minutes to bring back the crispness.
Frequently Asked Questions
How do I get my roasted cauliflower crispy?
Dry the wedges thoroughly before coating and leave space between them on the pan. Both steps let the oven caramelize the cauliflower instead of steaming it.
Can I make this recipe vegan?
Yes — swap the Parmesan for a vegan parmesan alternative or nutritional yeast, and use a plant-based Greek-style yogurt in the tahini sauce.
What can I serve with these cauliflower wedges?
They work as a vegetarian main with quinoa or a salad, or as a side for grilled chicken, fish, or steak.
How do I store and reheat leftovers?
Refrigerate the wedges and sauce separately for up to 3 days. Reheat the wedges in an oven or air fryer at 375°F (190°C) for 10-15 minutes until crispy again.
Recipe card below.
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Roasted Cauliflower Wedges with Creamy Tahini Sauce
Ingredients
Method
- Preheat your oven to 400°F / 200°C.
- Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, grated parmesan, minced garlic, salt, and pepper to create a paste.
- Pat the cauliflower wedges dry with a paper towel. Carefully rub the parmesan mixture all over each wedge, ensuring they are evenly coated.
- Arrange the cauliflower wedges on the prepared baking sheet, leaving space between each one.
- Roast for 35-45 minutes, flipping halfway through, until the edges are golden brown and crispy and a knife can be easily inserted into the thickest part.
- While the cauliflower roasts, prepare the sauce.
- In a separate bowl, combine the Greek yogurt, lemon juice, tahini, salt, and paprika.
- Whisk until smooth and creamy.
- To serve, place the roasted cauliflower wedges on a platter, drizzle generously with the tahini sauce, and garnish with fresh minced parsley.
- Don't overcrowd the baking sheet. Give the wedges plenty of space to allow hot air to circulate, which helps them caramelize instead of steam.
- Let the tahini sauce sit for at least 10 minutes before serving to allow the flavors to meld together.
