Roasted Cauliflower and Carrots with Lemon Tahini Sauce

September 10, 2018

Roasted Cauliflower and Carrots with Lemon Tahini Sauce

This week I received an abundance of carrots in my CSA delivery. In search of something different I came across this dish from one of my favorite Instagram Bloggers. Not only could I make special use of those gorgeous fall harvest carrots but I also got to enjoy some of my all time favorite flavor combo cauliflower and tahini. Not only was it delicious but, once plated, it looks amazing!


1 pound carrots, cut on the bias into thick slices
1 pound cauliflower, cut into florets
2 to 3 shallots ( or garlic) , thinly sliced
1 1/2 tablespoons olive oil
3/4 teaspoon ground coriander seeds
1 teaspoon dried thyme leaves
3/4 teaspoon salt (or to taste)
2 tablespoons finely grated nut based parmesan or nutritional yeast (optional)
1/3 cup of organic golden raisins, coated in 1/2 teaspoon olive oil
Lemon tahini sauce (below)
3 tablespoons ground raw pistachios
3 tablespoons chopped cilantro

Lemon Tahini Sauce

1/4 cup tahini
3 tablespoons lemon juice
3 tablespoons water
1/4 teaspoon salt, or to taste
Whisk everything together until it smooths out into a salad dressing. This makes twice as much sauce as you need for the following recipe, but you can easily cut it in half (or store the other half in the refrigerator for about 1 week).

Cooking Instructions

Preheat the oven to 425° F.

Place the carrots, cauliflower, and shallots on a sheet pan. Combine the olive oil, ground coriander, thyme, and salt, and then pour it over the veggies. Use your hands to coat everything evenly, and spread the veggies into a single even layer. Sprinkle with parmesan. Set the raisins aside for later.

Roast the veggies for about 15 to 20 minutes, until the cauliflower begins to char. Sprinkle the raisins on in the last 2 to 3 minutes of roasting. While everything’s roasting, throw together the tahini sauce.

Move the veggies to a serving bowl, drizzle with tahini sauce, sprinkle with pistachios and cilantro, and enjoy!

Considering serving this alongside a salad of mixed greens and this Perfect Pot of Rice.

This recipe was adapted from Cardamom and Tea


Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Lauren’s Kitchen: Uzbecki Carrots

By Lauren | June 15, 2015

You know, even humble carrots really CAN be the star of the show and this recipe is proof. Believe me, you will never think of carrots as ordinary again. I would serve these with your favorite kale salad to start and alongside a purple potato mash. Now that would be one colorful plate! Ingredients: 2…

Carrot Fries

By Lauren | December 7, 2016

Oh, carrots! You have been so loyal to us all these years, yet are continually upstaged by the likes of Brussels sprouts and kale. It’s high time carrots have their moment, rather than continually carrying the supporting role. What’s not to love about carrots? They are available year round, ridiculous affordable, hold well in the…

Broccoli Soup

By Lauren | January 2, 2018

Sometimes we are blessed by what little we have, as was recently my experience. It was the end of the week, and I needed to put together one more meal with the remnants of all of the produce left in the fridge. Sometimes this leads to dinner fails and other times it’s a win. I…

Posted in

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.