Bowl of Sesame Cauliflower adapted from Anthony Bourdain's recipe
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5 from 4 votes

Roasted Cauliflower with Sesame

Spiced and Roasted Cauliflower is delicious all by itself, but drizzle on a creamy tahini sauce, sprinkle on some sesame seeds and it turns into one heck of an addicting side dish, that is also keto-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Cauliflower with sesame, Roasted Cauliflower
Servings: 4
Calories: 211kcal
Author: Adapted from "Appetites" by Anthony Bourdain


  • 1 head cauliflower cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp. salt
  • 1 tsp. coriander
  • 1 tsp. oregano
  • 1 tsp. ground black pepper
  • 2 1/2 Tbsp. tahini
  • 2 Tbsp. red wine vinegar
  • 4 Tbsp. warm water
  • 2 Tbsp. toasted white sesame seeds
  • 1 Tbsp. chili flakes


  • Preheat oven to 450°. while oven is preheating add cauliflower florets to a bowl. In another small bowl, combine oil, salt, coriander, oregano, and pepper and toss it with cauliflower to evenly coat cauliflower. 
  • Arrange cauliflower in an even layer on a baking tray. Roast cauliflower for 20 minutes, turning sheet and lightly tossing cauliflower halfway through.
  • Meanwhile, in a small bowl, whisk together tahini, vinegar, and water until smooth.
  • When done, remove the cauliflower from the oven and add to a large bowl (there will be lots of bowls to wash up but totally worth it) In a large bowl, toss cauliflower with tahini sauce, sesame seeds and chili flakes (chili flakes are optional) to coat evenly. Serve.


Calories: 211kcal | Carbohydrates: 7.3g | Protein: 3.8g | Fat: 20g | Saturated Fat: 2.9g | Sodium: 9.5mg | Fiber: 3.4g | Sugar: 1.7g