tahini lemon sauce | roasted carrots and cauliflower

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For the lemon tahini sauce:

  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 3 tablespoons water
  • 1/4 teaspoon salt, or to taste

For the roasted veggies:

  • 1 pound carrots, cut on the bias into thick slices
  • 1 pound cauliflower, cut into florets
  • 2 to 3 cloves 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 parmesan (optional)
  • 1/3 cup sultanas (or black or golden raisins), coated in 1/2 teaspoon olive oil
  • Lemon tahini sauce (above)
  • 3 tablespoons ground raw pistachios
  • 3 tablespoons chopped cilantro


  1. Make the tahini sauce: 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).
  2. Roast the veggies: Preheat the oven to 425° F.
  3. Place the carrots, cauliflower, and garlic 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 sultanas aside for later.
  4. Roast the veggies for about 15 to 20 minutes, until the cauliflower begins to char. Sprinkle the sultanas on in the last 2 to 3 minutes of roasting. While everything’s roasting, throw together the tahini sauce (above).
  5. Move the veggies to a serving bowl, drizzle with tahini sauce, sprinkle with pistachios and cilantro, and enjoy.