Tamarind Tahini Cauliflower

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For the Sauce:

2 garlic cloves

1 tablespoon tamarind paste

1 tablespoon honey (add more if it’s too tart)

4 tablespoons avocado oil

small 1/2 inch knob of ginger

2 tablespoons tahini

1/4 teaspoon sea salt

1/4 teaspoon chili flakes (optional)

4-6 tablespoons of water to blend + thin out, as needed


I made this sauce in a mini food processor, you could also mince + whisk by hand in a small bowl.

First, add ginger and garlic and process until finely minced. Next, add the rest of the ingredients and process until a thick and creamy sauce is formed.

Finally, add in a tablespoon of water at a time until you get it to your desired consistency. I added around 4-6 tablespoons of water to get it a pourable consistency.

Taste and adjust, if it’s too tart for you, add in more honey and water until it tastes balanced.

For the Cauliflower:

1 cauliflower

1 tablespoon avocado or olive oil

1/2 teaspoon sea salt

1/4 teaspoon garlic powder


I kept this cauliflower really simple, just roasted with oil, salt, and garlic powder. It will get a lot of it’s flavor from the sauce.

Preheat oven to 400 degrees.

On a parchment lined baking sheet, add cut up cauliflower florets and toss them in the oil, garlic powder, and sea salt.

Roast for 25-30 minutes or until golden and crispy. Add to a plate and drizzle with tamarind tahini sauce. I recommend topping it with fresh green herbs like mint or parsley, toasted nuts and seeds, and pickled onions or shallots.





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