Crispy Roasted Cauliflower with Yogurt Tahini Sauce and Pickled Onions Recipe

Introduction

Crispy cauliflower is a flavorful and satisfying dish featuring tender florets roasted to perfection with smoky spices. Paired with a creamy yogurt tahini sauce and fresh garnishes, it makes a perfect appetizer or side that’s both vibrant and comforting.

Ingredients

• 1 medium-large cauliflower, cut into small florets
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon sesame seeds (optional)
• 1 teaspoon granulated garlic powder
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon cracked black pepper
• 3/4 cup plain Greek-style yogurt (or vegan yogurt)
• 1/4 cup tahini paste (stirred)
• 1-2 cloves garlic, finely minced
• 3/4-1 teaspoon salt (for sauce)
• 2 tablespoons fresh lemon juice
• Optional garnishes: parsley, cilantro, arugula, sliced cherry tomatoes, pickled piquant peppers, lemon zest, chili flakes (Aleppo or Urfa Biber), sumac, toasted pinenuts or slivered almonds

Instructions

1. Step 1: Preheat the oven to 425°F (convection if possible). Alternatively, prepare an air fryer at 390°F.
2. Step 2: Cut the cauliflower into small florets and place them in a large bowl. Toss with the oil to coat evenly.
3. Step 3: Add smoked paprika, cumin seeds, sesame seeds, granulated garlic powder, salt, cayenne (if using), and cracked black pepper. Toss well until the florets are fully coated with spices and oil.
4. Step 4: For the air fryer: Place cauliflower in the basket and cook, tossing every 5 minutes, until tender and crispy, about 12–15 minutes. For the oven: Arrange florets on a parchment-lined sheet pan and roast for 20–25 minutes, stirring halfway through, until golden and crisp.
5. Step 5: While cauliflower cooks, whisk together yogurt, tahini paste, minced garlic, salt, and lemon juice in a medium bowl until smooth. Adjust seasoning and lemon juice to taste. Reserve lemon zest for garnish.
6. Step 6: To assemble, spread the yogurt tahini sauce on a large plate or platter. Pile the crispy cauliflower over the sauce.
7. Step 7: Garnish with optional pickled onions, fresh herbs, lemon zest, chili flakes, sumac, nuts, or any other preferred toppings for extra flavor and texture.

Tips & Variations

• Use convection baking if possible for extra crispiness on the cauliflower.
• Substitute vegan yogurt and tahini to make this dish fully plant-based.
• Try adding different spices like coriander or turmeric for a unique twist.
• Serve with warm pita bread for a more substantial meal.
• If you don’t have tahini, a nut butter like almond or cashew can be a creamy alternative in the sauce.

Storage

Store leftover crispy cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to retain crispiness. Keep the yogurt tahini sauce separate and add fresh before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, the recipe is naturally gluten-free as it uses cauliflower and gluten-free ingredients. Just ensure any additional garnishes or accompaniments are gluten-free as well.

How do I get the cauliflower crispy without drying it out?

Use enough oil to evenly coat the florets and roast or air fry at a high temperature. Tossing the cauliflower occasionally helps promote even crisping without overcooking the inside.

Crispy Roasted Cauliflower with Yogurt Tahini Sauce and Pickled Onions Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

Crispy Cauliflower is a flavorful and healthy dish featuring tender cauliflower florets tossed with aromatic spices and baked or air-fried to a perfect crisp. Paired with a creamy yogurt tahini sauce and optional vibrant garnishes, this recipe offers a delightful combination of textures and Mediterranean-inspired flavors ideal for a snack, appetizer, or side dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes (oven) or 15 minutes (air fryer)
• Total Time: 35 minutes (oven) or 30 minutes (air fryer)
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower and Spice Mix

• 1 medium-large cauliflower, cut into small florets
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon sesame seeds (optional)
• 1 teaspoon granulated garlic powder
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon cracked black pepper

Yogurt Tahini Sauce

• ¾ cup plain Greek-style yogurt (or vegan yogurt)
• ¼ cup tahini paste (stirred)
• 1–2 cloves garlic, finely minced
• ¾ – 1 teaspoon salt
• 2 tablespoons fresh lemon juice

Optional Garnishes

• Parsley, cilantro, or arugula
• Sliced cherry tomatoes
• Pickled piquant peppers
• Lemon zest
• Chili flakes (Aleppo or Urfa Biber) or sumac
• Toasted pine nuts or slivered almonds

Instructions

1. Preheat the oven or air fryer: Set your oven to 425°F (218°C) using convection if available, or preheat an air fryer to 390°F (199°C) to achieve crispiness.
2. Prepare quick pickled onions (optional): Make quick pickled onions as a garnish and refrigerate them while preparing the rest of the dish for added tang and crunch.
3. Toss cauliflower with oil and spices: Cut cauliflower into small florets and place in a large bowl. Drizzle with avocado or olive oil and then add smoked paprika, cumin seeds, sesame seeds, granulated garlic powder, cayenne (if using), salt, and cracked black pepper. Toss thoroughly until florets are evenly coated and spices stick well.
4. Cook the cauliflower: For air frying, place cauliflower in the basket and cook at 390°F for 12-15 minutes, tossing every 5 minutes, until tender and crispy. For oven baking, spread cauliflower on a parchment-lined sheet pan and bake for 20-25 minutes, stirring halfway, until crispy and golden.
5. Prepare the yogurt tahini sauce: Meanwhile, whisk together Greek yogurt, tahini paste, minced garlic, salt, and fresh lemon juice in a bowl until smooth. Adjust salt and lemon juice to your taste. Reserve some lemon zest for garnish.
6. Assemble the dish: Spread the yogurt tahini sauce evenly on a serving plate or platter. Pile the crispy cauliflower on top.
7. Garnish and serve: Decorate with pickled onions, fresh herbs like parsley or cilantro, lemon zest, chili flakes or sumac, toasted pine nuts or almonds, piquant peppers, arugula, and sliced cherry tomatoes according to your preference. Serve immediately for best texture.

Notes

• Use small to medium cauliflower florets for even cooking and better crispiness.
• If using ground cumin instead of seeds, toasting them lightly before mixing can enhance flavor.
• The cooking time may vary slightly depending on your oven or air fryer model; watch for golden edges and tenderness.
• For a vegan option, substitute Greek yogurt with a plant-based yogurt.
• The quick pickled onions add a bright contrast but can be omitted if desired.
• Adjust cayenne amount to control the spice level or omit for a mild version.
• Leftovers can be reheated in an air fryer or oven to maintain crispiness.

Keywords: crispy cauliflower, baked cauliflower, roasted cauliflower, yogurt tahini sauce, healthy snack, vegetarian appetizer, Mediterranean recipe