Sheet Pan

Golden Roasted Cauliflower with Tahini + Fried Onions

October 27, 2014
3 Ratings
  • Serves 3-4
Author Notes

My homage to my favorite dish at Phoenix restaurant Pita Jungle, it's charred and roasty cauliflower topped with a tangy lemon-garlic-tahini sauce with plenty of paprika, and covered in crispy sauteed onions! —Amanda Hepler (oven & apron)

What You'll Need
  • Roasted Cauliflower
  • 1 head golden cauliflower
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • Fried Onions / Tahini Sauce
  • 1 large red onion, halved and sliced very thin
  • 3 tablespoons olive oil
  • kosher salt, to taste
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (reserved from the onions - see instructions)
  • 1/8 teaspoon fresh ground pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons lemon juice
  • 2 teaspoons paprika
  • 5 teaspoons fresh minced parsley
  • 1/2 cup tahini (I used Joyva brand)
  1. Preheat your oven to 450 degrees. While the oven heats, prepare the onions. In a medium skillet over medium heat, allow half of the olive oil to heat. Once hot, add half of the sliced onion and cook, stirring often, until the onions are dark golden brown and crispy. Be careful, they can go from perfect to burned very fast! Remove the browned onions to a plate lined with a paper towel, and repeat this process to cook the second half of the onions with the remaining oil. Sprinkle the onions with salt and set aside. Reserve 2 tablespoons of the oil from the fried onions, discarding the rest.
  2. Trim the head of cauliflower to remove any leaves and the thick stem end, rinse the cauliflower well and pat dry. Cut into thick slices and cut these slices into medium- and small-sized florets. Toss the cauliflower in a bowl with 3 tablespoons of olive oil and the salt and pepper. Place in a single layer on a sheet pan and roast in your preheated oven for 12 minutes. Turn on the broiler, and cook the cauliflower directly under the broiler for 5 minutes. Stir, and broil 3 minutes more.
  3. While the cauliflower browns in the broiler, prepare the tahini sauce. In the same skillet that the onions were cooked in, heat the 2 tablespoons of reserved olive oil over medium-low heat. Once the oil is hot, add the minced garlic along with the salt and pepper, and cook briefly until the garlic is just turning pale golden. Add the lemon juice, paprika and 1 tablespoon of the minced parsley and remove the pan from the heat. Add in the tahini. Stir well to incorporate the tahini. Do not overheat the sauce once the tahini has been added, cause it’ll seize up and be kinda awful. Scoop the cauliflower into a serving bowl or platter and spoon over the tahini sauce. Mound up the fried onions over the top, and sprinkle with the remaining 2 teaspoons of fresh parsley.

See what other Food52ers are saying.

  • Alex Harman
    Alex Harman
  • Amanda Hepler (oven & apron)
    Amanda Hepler (oven & apron)
  • FoodieSmith

4 Reviews

FoodieSmith April 22, 2023
This was delicious! Tastes exactly like the Pita Jungle original version (wood fired is a bit different and not nearly as good imo). Can definitely add the pine nuts but I feel like the nuts don’t add a lot of flavor - just good for presentation. When I make it again I may thin the tahini slightly but the flavors were spot on!
Amanda H. April 22, 2023
I'm so glad you loved the cauliflower! This recipe is also on my old blog, and after making it a second time, I added up to 1 cup of water to the tahini sauce because you're right, it is quite thick! Try that tweak next time and I'm sure it'll come out great!
Alex H. August 31, 2017
Looks good, but the Pita Jungle version also includes toasted pine nuts; I'll have to add those when I try making it.
Amanda H. November 4, 2017
Very true! I just happen to not be a pine nut fan so I left them out :)