Roasted Rainbow Cauliflower (with Tahini)

by Monica on May 1, 2024 (updated Nov 14, 2025) 1 comment

5 from 1 rating

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This roasted rainbow cauliflower is as delicious as it is beautiful. Fancy enough to serve as a side dish at your next dinner party or holiday meal, yet easy enough for any old weeknight.

A sheet pan filled with roasted rainbow cauliflower drizzled with tahini, balsamic glaze and pomegranate seeds.

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Why make this recipe

Roasted cauliflower is delicious. I enjoy making cauliflower nuggets, cauliflower cheese, or even whole roasted cauliflower, so when I saw the rainbow cauliflower in the store, I knew I had to do something special with it.

After roasting the rainbow cauliflower, I drizzled it with spicy tahini sauce and balsamic glaze, then sprinkled some pomegranate seeds on top for an extra pop of color and sweetness. This is my new favorite way to make cauliflower! It’s technically a side dish, but you can also serve it over a bed of rice, noodles, quinoa, or crunchy quinoa for a main dish.

Ingredients and substitutions

Rainbow Cauliflower – I found this pre-cut in multiple colors at the store, but you can also get 2 or 3 small heads of colored cauliflower, or simply use white cauliflower.
Light Olive Oil – to keep the cauliflower moist and from sticking to the pan.
Salt and Pepper – for flavor.
Spicy Tahini Sauce – you can easily make this with tahini, lemon, juice, soy sauce, and sriracha or garlic chile sauce. You can also substitute this sauce with vegan sriracha mayo instead. Both are delicious.
Balsamic Glaze – This sauce is easily found at most major grocery stores, or you can make your own balsamic reduction at home. You can also substitute this for agave nectar or another sweet sauce to add a touch of sweetness to the dish.
Pomegranate Seeds – this adds color, texture, and a delicious taste to the dish, but feel free to leave them out.

Helpful tools

Sheet Pan – for baking the cauliflower florets.

How to make rainbow cauliflower

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400°F (204 °C).

Step 2 – Wash and cut the cauliflower florets into bite-sized pieces and place them on a large sheet pan in a single layer. Toss with olive oil, salt, and pepper.

Step 3 – Bake at 400°F (204 °C) for 15 minutes, then flip the cauliflower with a spatula and continue baking for 10-15 minutes more, until the cauliflower is soft and slightly browned at the edges.

Rainbow cauliflower on a sheet pan coated in olive oil, salt, and pepper before baking.

Step 4 – While the cauliflower is baking, make the spicy tahini sauce by whisking together the tahini, Bragg’s Liquid Aminos, and lemon juice until smooth. (This will become very thick.)

Step 5 – Add the water 1 tablespoon at a time until the desired consistency is achieved.

Step 6 – Add the minced garlic and garlic chili sauce to the bowl and whisk until well combined.

Step 7 – Drizzle the rainbow cauliflower with the spicy tahini sauce and balsamic glaze, then sprinkle with pomegranate seeds if desired.

Rainbow cauliflower roasted on a sheet pan being scooped up with a spatula.

You can also serve your head of roasted cauliflower on a bed of toasted quinoa, vegan ricotta, warmed hummus, or vegan feta cheese.

Pro Tips

Watch the cauliflower carefully at the end of roasting to prevent it from burning.
To preserve the beautiful color of the rainbow cauliflower, avoid overcooking it.

Storage and reheating

Refrigerate: This roasted cauliflower will keep well in the refrigerator for 3-5 days in an airtight container.

Freeze: Leftover roasted rainbow cauliflower stored in an airtight container in the freezer for up to 3 months.

Reheating: Reheat a serving in the microwave for approximately 2 minutes or place it back on a baking sheet in the oven at 350°F for 6-8 minutes, or until warm.