Roasted Cauliflower with Lemon Tahini Dressing

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Roasted Cauliflower with Lemon Tahini Dressing

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yield: 2 servings


  • 1 head of cauliflower broken down into golf ball sized florets
  • 1 pomegranate popped and shucked OR 1 cup pre popped prepared pomegranate seeds
  • 1 cup tahini
  • ¼ cup lemon juice
  • ¼ cup water
  • 4 tbsp olive oil
  • 4 tbsp canola oil
  • Salt
  • Ice & Water


  • Fill your blanching pot with heavily salted water and bring to a hard boil.
  • While the pot is coming to a boil prepare an ice bath with the large mixing bowl, enough ice and water that will fit all the cooked cauliflower.
  • Cook the cauliflower in the boiling water for 5-6 minutes. Using your spider strainer or slotted spoon remove the cauliflower and place in the ice bath.
  • Drain the cauliflower from the bath and dry thoroughly.
  • Place the dried and blanched cauliflower in a 12-14-inch cast iron and drizzle the cauliflower with canola oil and salt and fire it into your Ooni oven for 3-4 minutes until hot and slightly colored.
  • While the cauliflower is roasting (or well in advance) make the tahini vinaigrette. Mix the tahini, water, lemon juice, olive oil, and a couple of pinches of salt in a medium mixing bowl. Mix with your spatula until homogenized. Do not overmix as it will become stiff and pasty. IF this happens, adjust the consistency with a little bit more water and lemon juice,
  • Adjust the lemon juice and salt ratio to your liking.
  • Remove the cauliflower from the oven and drizzle on the tahini vinaigrette. Garnish with the pomegranate seeds.

Chef's Tips

The Ooni oven can reach temperatures of 800-degree F or higher. Make sure the pan you are using can take that kind of temperature.
Salted water is key to big pot blanching. It should taste like ocean water.
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