Roasted Cauliflower and Tahini Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 12-inch pizza
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 pound pizza dough, at room temperature for 30 minutes
• 12 ounces cauliflower florets, cut small
• 2 tablespoons olive oil, divided, plus 1 teaspoon for the pan
• 1 teaspoon ground cumin, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, divided
• 2 tablespoons fine cornmeal or semolina, for dusting
• 1 small garlic clove, finely grated
• 6 ounces low-moisture mozzarella, shredded
• 1/4 cup tahini, 2 tablespoons lemon juice, 3 to 4 tablespoons warm water, 1/2 teaspoon honey, and 1/8 teaspoon kosher salt for the drizzle
• 1/3 cup pomegranate seeds, 1/4 cup chopped fresh parsley, 1 tablespoon toasted sesame seeds, and 1/2 teaspoon sumac for finishing

Do This

• 1. Heat oven to 475°F with a pizza stone, baking steel, or inverted baking sheet inside.
• 2. Toss cauliflower with 1 1/2 tablespoons olive oil, cumin, paprika, coriander, turmeric, cayenne, and 3/4 teaspoon salt; roast 18 to 20 minutes until browned and charred at the edges.
• 3. Whisk tahini, lemon juice, warm water, honey, grated garlic, and 1/8 teaspoon salt until smooth and pourable.
• 4. Stretch dough into a 12-inch round on a cornmeal-dusted parchment sheet; brush with remaining olive oil and sprinkle with remaining salt.
• 5. Top with mozzarella and roasted cauliflower, then bake 10 to 12 minutes until the crust is deeply golden.
• 6. Finish with tahini drizzle, pomegranate seeds, parsley, sesame seeds, and sumac; slice and serve warm.

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Why You’ll Love This Recipe

• Big flavor without fuss: Warm spices, charred cauliflower, creamy mozzarella, and lemony tahini make every bite layered and satisfying.
• A fun twist on pizza night: It has the comfort of a cheesy pizza with the bright, fresh toppings of a Middle Eastern-inspired flatbread.
• Great texture: You get crisp crust, browned cauliflower edges, melty cheese, juicy pomegranate seeds, and a smooth tahini finish.
• Flexible and weeknight-friendly: Use store-bought dough and pre-cut cauliflower to keep the prep simple.

Grocery List

• Produce: 12 ounces cauliflower florets, 1 lemon, 1 small garlic clove, fresh parsley, pomegranate seeds
• Dairy: 6 ounces low-moisture mozzarella
• Pantry: 1 pound pizza dough, olive oil, tahini, honey, fine cornmeal or semolina, ground cumin, smoked paprika, ground coriander, ground turmeric, cayenne pepper, sumac, toasted sesame seeds, kosher salt, black pepper

Full Ingredients

For the Spiced Roasted Cauliflower

• 12 ounces cauliflower florets, cut into 1-inch pieces
• 1 1/2 tablespoons olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, or 1/8 teaspoon for a milder pizza
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Pizza

• 1 pound pizza dough, store-bought or homemade, at room temperature for 30 minutes
• 2 tablespoons fine cornmeal or semolina, for dusting
• 1 teaspoon olive oil, for the parchment or pan
• 1/2 tablespoon olive oil, for brushing the dough
• 1/4 teaspoon kosher salt
• 6 ounces low-moisture mozzarella, shredded, about 1 1/2 cups

For the Tahini Drizzle

• 1/4 cup well-stirred tahini
• 2 tablespoons fresh lemon juice
• 3 tablespoons warm water, plus 1 additional tablespoon as needed
• 1 small garlic clove, finely grated
• 1/2 teaspoon honey
• 1/8 teaspoon kosher salt

For Finishing

• 1/3 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon sumac
• 1 tablespoon fresh lemon juice, optional, for a brighter finish

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dough

Place a pizza stone, baking steel, or inverted rimmed baking sheet on the center rack of the oven. Heat the oven to 475°F for at least 30 minutes before baking. This long preheat helps the crust cook quickly and develop a crisp bottom. While the oven heats, let the pizza dough rest at room temperature for 30 minutes so it stretches easily without springing back.

Step 2: Season the cauliflower

In a large bowl, combine the cauliflower florets, 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, ground coriander, turmeric, cayenne pepper, 3/4 teaspoon kosher salt, and black pepper. Toss very well, rubbing the spices into the cauliflower so the florets are evenly coated. Smaller florets work best here because they roast quickly and spread nicely over the pizza.

Step 3: Roast until browned and lightly charred

Spread the seasoned cauliflower on a rimmed baking sheet in a single layer. Roast at 475°F for 18 to 20 minutes, flipping once after 10 minutes, until the cauliflower is tender with browned, slightly charred edges. Remove it from the oven and set aside. Keep the oven at 475°F with the stone, steel, or inverted baking sheet still inside.

Step 4: Make the tahini drizzle

In a small bowl, whisk together the tahini, lemon juice, 3 tablespoons warm water, grated garlic, honey, and 1/8 teaspoon kosher salt. At first the tahini may thicken or look grainy; keep whisking and it will loosen into a creamy sauce. If needed, whisk in 1 additional tablespoon warm water, 1 teaspoon at a time, until the sauce is smooth and easy to drizzle but not watery.

Step 5: Shape the pizza crust

Lightly coat a sheet of parchment paper with 1 teaspoon olive oil and sprinkle it with the cornmeal or semolina. Place the dough on the parchment and gently press and stretch it into a 12-inch round or oval. If the dough resists, let it rest for 5 minutes, then continue stretching. Brush the surface with 1/2 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt.

Step 6: Add the mozzarella and cauliflower

Scatter the shredded mozzarella evenly over the dough, leaving a 1/2-inch border around the edges. Arrange the roasted cauliflower over the cheese in an even layer. Try not to pile the cauliflower too high in the center; spreading it evenly helps the pizza bake more evenly and gives you a good cauliflower-to-cheese balance in every slice.

Step 7: Bake the pizza

Carefully slide the pizza, still on the parchment, onto the hot pizza stone, baking steel, or inverted baking sheet. Bake at 475°F for 10 to 12 minutes, until the cheese is melted and bubbling, the cauliflower has darkened slightly, and the crust is deeply golden around the edges. If you want extra browning, broil for 30 to 60 seconds at the end, watching closely to prevent burning.

Step 8: Finish with tahini, pomegranate, and herbs

Transfer the pizza to a cutting board and let it rest for 2 minutes so the cheese settles. Drizzle with the tahini sauce, then scatter the pomegranate seeds, chopped parsley, toasted sesame seeds, and sumac over the top. Add a light squeeze of fresh lemon juice if you like a brighter finish. Slice into 8 pieces and serve warm.

Pro Tips

• Preheat thoroughly: A hot stone, steel, or baking sheet is the easiest way to get a crisp, sturdy crust in a home oven.
• Cut the cauliflower small: One-inch florets roast fast, char well, and sit neatly on the pizza without making slices heavy.
• Use low-moisture mozzarella: Fresh mozzarella can release too much liquid and soften the crust. Low-moisture mozzarella gives better melt and structure.
• Drizzle after baking: Tahini tastes best added at the end. Baking it can make it dry and slightly bitter.
• Balance the richness: The pomegranate seeds, parsley, lemon, and sumac are not just garnish; they brighten the cheese and tahini.

Variations

• Spicy harissa version: Brush the dough with 1 tablespoon harissa mixed with 1 tablespoon olive oil before adding the mozzarella.
• Feta and mozzarella version: Replace 2 ounces of the mozzarella with 1/3 cup crumbled feta for a saltier, tangier pizza.
• Greens and herbs version: Add 1 packed cup baby arugula or chopped mint after baking for a fresher, more salad-like finish.

Storage & Make-Ahead

Pizza is best eaten warm the day it is baked, but leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, until the crust crisps and the cheese warms through. Avoid microwaving if possible, as it softens the crust. To make ahead, roast the cauliflower up to 2 days in advance and refrigerate it in a sealed container. The tahini drizzle can also be made up to 3 days ahead; refrigerate it, then whisk in 1 to 2 teaspoons warm water before using if it thickens. For the best texture, stretch the dough and assemble the pizza right before baking.

Nutrition (per serving)

Calories: 612 kcal | Carbs: 70g | Protein: 24g | Fat: 29g | Saturated Fat: 9g | Fiber: 6g | Sugar: 7g | Sodium: 945mg | Cholesterol: 34mg