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Cauliflower Tahini Bake

A succulent take on an underrated veggie that is easy to make and quite enjoyable to eat.
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Course Main Course


  • 1 cauliflower head
  • 5 large russet potatoes
  • 1 ½ lbs chicken breast cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • salt to taste

Tahini Sauce

  • 2 cups Greek yogurt
  • ¼ cup lemon juice
  • 1 cup tahini paste
  • 1 cup water
  • 8 garlic cloves minced
  • salt to taste


  • Preheat oven to 450F. Cut the cauliflower into florets. Cube the potatoes into medium sized cubes. Bake for 40 minutes, flipping once then broil on high until golden brown
  • Cube the chicken and sauté with some olive oil and add salt, garlic powder and black pepper for about 6-7 minutes or until cooked. 
  • In a medium sized Pyrex, add the baked cauliflower, potatoes and cooked chicken. Drizzle the tahini sauce all over.  Garnish with toasted nuts and minced parsley.  


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