Spicy Cauliflower with Tahini and Hot Sauce

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt for the whole recipe (Merin 2026-09-13; side/appetizer). Dinner bank stays 1/2 tsp per serving..

• 1 large head cauliflower, about 2 to 2.25 lb, cut into bite-size florets
• 2 tbsp avocado oil
• 3 tbsp tahini
• 1 lemon, juice, about 2–3 tbsp
• 1 small clove garlic, minced or grated
• 2–3 tbsp mild-to-medium hot sauce or harissa, to taste
• 1/4 cup fresh parsley, chopped
• salt, to taste
• black pepper, to taste
• smoked paprika, to taste
• cumin, to taste
• garlic powder, to taste

Allergens: sesame

Grab first: Bagged cauliflower florets, jarred tahini, bottled lemon juice in a pinch, harissa tube or house hot sauce

Directions

1. Heat oven to 450°F (or air fryer to 400°F). Line a sheet pan if roasting.
2. Toss florets with avocado oil, salt, pepper, smoked paprika, cumin, and garlic powder. Spread in a single layer (or air-fry in batches so they are not piled).
3. Roast 20–22 minutes (air fry about 14–16 minutes), turning once, until browned at the edges and tender.
4. Whisk tahini, lemon juice, garlic, and 1–2 tbsp water until pourable; salt to taste.
5. Pile hot cauliflower on a plate. Drizzle tahini-lemon, spoon hot sauce or harissa over, sprinkle parsley and a pinch more smoked paprika. Serve right away.