Roasted Cauliflower with Tahini Dressing

This low carb Roasted Cauliflower with Tahini Cilantro Dressing is one of my favourite dishes. Crispy roasted cauliflower drizzled with tangy tahini and the fresh taste of cilantro make this a great low carb side dish.

I take cauliflower florets and roast them until they are golden and crispy, then serve them with a 5 ingredient tahini cilantro dressing. Drizzle it all over the cauliflower or dip the florets into the dressing. Either way this low carb dish will be your new fav.

Roasted Cauliflower with a Low Carb Tahini Cilantro Dressing on a plate

If you enjoy the this cauliflower recipe you might also enjoy these perfect vegetable forward side dish recipes:

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🍴 More diabetic friendly recipes
🥘 Ingredient notes
👨🏻‍🍳 Steps by step instructions
⏲️ Tips and serving suggestions
💭 Frequently asked questions
🍽 Other recipes you may like
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🍴 More diabetic friendly recipes

🥘 Ingredient notes

The combination of tahini and cilantro adds an element of creaminess, the dressing can be used with many other dishes like falafels, on top of steaks or chicken and even as a sauce on a zoodle pasta. If you are not a fan of tahini, you may also enjoy roasted cauliflower with this CIlantro Lime Crema recipe.

Cauliflower: I used a medium sized cauliflower for this recipe.
Tahini: giving a nutty and strong earthy flavor gives the dressing it's creaminess.
Cilantro: this green leafy herb has a warm, spicy and nutty flavour that gives this crema a special tangy citrus flavour.
Lime: adding the tart and acidity with a little sweetness goes a long way
Garlic: my favourite ingredient of all time. Even though we are using fresh garlic the cilantro and lime help mellow it out.

👨🏻‍🍳 Steps by step instructions

How to make Roasted Cauliflower with Tahini Cilantro Dressing

STEP 1: trim and clean the cauliflower and chop into bite sized pieces

STEP 2: add the florets to a large bowl and season with the olive oil, salt, pepper and paprika and toss until florets are evenly coated

STEP 3: spread out on a parchment lined baking sheet and bake in a preheated oven at 425 °F for 20 minutes, toss and bake for another 10 minutes.

STEP 4: for the dressing, combine all ingredients in a blender or food processor and blend until creamy and smooth.

Roasted Cauliflower with a Low Carb Tahini Cilantro Dressing

⏲️ Tips and serving suggestions

Set in the fridge: Allow pie to set in the fridge for 4 hours before consuming.
Serving: this recipe is great with a meat dish like my low carb korean bbq short ribs, a ribeye steak or grilled chicken, eggplant or zucchini
Storage: the tahini cilantro dressing can be stored in a mason jar for up to 2 weeks
Variations: you can sub out the cilantro with fresh basil or parsley
Pro tip: slicing the cauliflower into bite sized pieces so that there are more flat sides will create more crispy edges. Make sure when you spread out the cauliflower on the sheet pan to lay the flat edges down so they have greater contact with the pan. If the sheet pan is overcrowded the cauliflower may not come out as crispy.

💭 Frequently asked questions

Do I have to wash cauliflower before cooking it?

The cauliflower should be rinsed off and dried to avoid the moisture from making them soggy when roasting.

Why did my cauliflower turn out mushy?

Usually an overcrowded pan will make the cauliflower mushy. You may need to use 2 baking pans for the cauliflower.

I don't like cilantro can I use another herb?

Parsley, dill or basil can be a good replacement for the cilantro.

Is this low carb tahini cilantro dressing low carb?

A serving of the roasted cauliflower with the dressing is only 3g net carbs. This would be considered low carb and would likely not spike your blood sugars if you are a diabetic and concerned about your blood sugars.