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Roasted Cauliflower Tart on a pale blue background
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5 from 11 votes

Roasted Cauliflower Tart

Crispy roasted cauliflower sits a atop a creamy tahini and cauliflower puree with just a hint of lemon.  Perfect picnic food or as a main course paired with a dark leafy salad.
Prep Time15 mins
Cook Time1 hr 50 mins
Total Time2 hrs 5 mins
Course: Appetizer
Cuisine: Vegan, Vegetarian
Keyword: roasted cauliflower
Servings: 8 serves
Calories: 152kcal
Author: Whole Food Bellies


  • 1 pie crust, thawed (store bought or homemade)
  • 1 medium cauliflower
  • 1 medium onion quartered
  • 4 cloves garlic skin on
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ¼ tsp freshly grated turmeric
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp tahini
  • ¼ cup almond milk
  • Big pinch of black pepper
  • Lemon zest and chopped parsley to serve


  • Preheat the oven to 450F. Lightly oil a 9 inch tart pan and press the pie crust into the pan, prick with a fork a couple of times. Fill with pie weights and place in the preheated oven for 9 to 11 minutes, or until lightly browned. Remove from oven and allow to cool completely before filling. (see notes for alternative pie crust instructions)
  • Add cauliflower, onion, garlic, olive oil, paprika and salt to a parchment lined baking sheet and toss to combine. Arrange in a single layer on the tray and roast for 40 minutes, turning the florets over halfway through. Once roasted, remove from the oven and set aside to cool
  • Reduce the oven to 350 farenheit
  • Add ¼ of the roasted cauliflower, all of the onion and garlic along with the fresh turmeric, lemon juice, tahini, almond milk and pepper to a food processor and blend until smooth and creamy
  • Spread the cauliflower mixture into the cooked and cooled pie crust and arrange the remaining cauliflower florets on top
  • Bake the tart for 30 mins. Remove from the oven and allow to cool for 15 mins before garnishing with freshly grated lemon zest and parsley. Serve and enjoy


The instructions provided are for a store bought pie crust. If you are using a homemade pie crust then follow the instructions required for blind baking that crust.
Don't let the long list of ingredients put you off. This tart comes together quite quickly and doesn't require that much in terms of preparation....the result is totally worth it!


Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 393mg | Potassium: 101mg | Fiber: 1g | Vitamin A: 125IU | Vitamin C: 8.7mg | Calcium: 25mg | Iron: 0.8mg