Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium head cauliflower (about 2 lb), cut into small florets
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked or sweet paprika
- 1/4 tsp ground coriander (optional)
- 3/4 tsp fine sea salt, plus more to taste
- 1/4 tsp black pepper
- 1 lb pizza dough, at room temperature
- 2 garlic cloves, minced or grated (divided)
- 1 cup shredded low-moisture mozzarella (about 4 oz)
- 1/3 cup tahini (sesame paste)
- 3 tbsp fresh lemon juice
- 3–5 tbsp warm water (to thin the tahini)
- 2 tbsp chopped fresh flat-leaf parsley
- 1–2 tsp ground sumac, to finish
Do This
- 1. Heat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, cumin, paprika, coriander, salt, and pepper. Spread on a baking sheet.
- 2. Roast cauliflower 20–25 minutes, flipping once, until deeply golden and tender with charred edges. Lower oven to 450°F (230°C) for baking the base.
- 3. Whisk tahini, lemon juice, 1 garlic clove, a pinch of salt, and 3–5 tbsp warm water until silky and drizzleable.
- 4. Stretch pizza dough to about 12 inches (round or rectangle). Place on oiled parchment-lined sheet. Rub with remaining 1 tbsp olive oil and 1 minced garlic clove.
- 5. Sprinkle mozzarella over the dough. Top evenly with roasted cauliflower.
- 6. Bake 10–12 minutes at 450°F (230°C), until crust is puffed and golden and cheese is melted. Drizzle tahini, sprinkle parsley and sumac, slice, and serve.
Why You’ll Love This Recipe
- It turns humble cauliflower into a deeply flavorful, caramelized topping with warm spices.
- Creamy lemon-garlic tahini replaces heavy sauces, keeping things rich but bright and fresh.
- It uses store-bought pizza dough for an impressive, weeknight-friendly flatbread.
- Perfect as a meatless main, sharable appetizer, or part of a Middle Eastern-inspired spread.
Grocery List
- Produce: 1 head cauliflower, 1 lemon, fresh flat-leaf parsley, 2–3 garlic cloves
- Dairy: Shredded low-moisture mozzarella (about 4 oz)
- Pantry: Pizza dough, tahini, extra-virgin olive oil, ground cumin, smoked or sweet paprika, ground coriander, ground sumac, fine sea salt, black pepper
Full Ingredients
For the Spiced Roasted Cauliflower
- 1 medium head cauliflower (about 2 lb / 900 g), trimmed and cut into small florets (about 1–1.5 inches)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked or sweet paprika
- 1/4 tsp ground coriander (optional but nice)
- 1/4 tsp ground turmeric (optional, for color)
- 1/4 tsp red pepper flakes (optional, for heat)
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Base & Cheese
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for 30 minutes
- 1 tbsp extra-virgin olive oil (for the dough)
- 1 large garlic clove, finely minced or grated
- 1 cup (about 4 oz / 115 g) shredded low-moisture mozzarella cheese
For the Lemon-Garlic Tahini Sauce
- 1/3 cup (80 ml) tahini (stirred well if separated)
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or pressed
- 1/4 tsp ground cumin
- 1/4 tsp fine sea salt, plus more to taste
- 3–5 tbsp warm water, as needed to thin
To Finish
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1–2 tsp ground sumac, to taste
- Optional: extra lemon wedges for serving
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Cauliflower
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. While the oven heats, trim the cauliflower: remove the leaves and tough stem, then cut into small florets about 1–1.5 inches wide. Smaller florets roast more quickly and get nicely caramelized without drying out.
Place the florets on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle over the cumin, paprika, coriander, turmeric (if using), red pepper flakes (if using), salt, and black pepper. Toss everything together directly on the pan until the cauliflower is evenly coated and there are no dry spice patches.
Step 2: Roast the Cauliflower Until Deeply Golden
Spread the seasoned cauliflower into a single, even layer, giving a little space between pieces so they roast instead of steam. Roast for 20–25 minutes, flipping once halfway through, until the florets are tender, browned, and lightly charred on some edges. The smaller pieces may get quite dark; that is where the sweetest, most savory flavor comes from.
When done, remove the pan from the oven and set the cauliflower aside. Increase the oven temperature to 450°F (230°C) to get it hot enough for baking the flatbread base.
Step 3: Make the Lemon-Garlic Tahini Sauce
While the cauliflower roasts, prepare the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, grated garlic, ground cumin, and 1/4 tsp salt. The mixture will likely seize up and become thick at first; this is normal.
Add warm water a tablespoon at a time, whisking well after each addition, until the sauce becomes smooth, creamy, and pourable. You are aiming for a consistency similar to heavy cream or a loose yogurt that can be easily drizzled. Taste and adjust with more salt or lemon juice if you like it brighter. Set aside at room temperature; it will thicken slightly as it sits.
Step 4: Prepare and Shape the Dough
If you have not already, let the pizza dough sit at room temperature for about 30 minutes; this relaxes the gluten and makes it easier to stretch. Lightly oil a piece of parchment paper and your hands.
Place the dough on the parchment and gently stretch or roll it into roughly a 12-inch round or an oval/rectangle that fits your baking sheet, about 1/4 inch thick. If the dough springs back, let it rest for 5 minutes and try again. Slide the parchment with the dough onto a baking sheet. Brush or rub the surface of the dough with 1 tbsp olive oil and scatter the minced garlic evenly over the top, gently pressing it in so it adheres.
Step 5: Add the Mozzarella and Roasted Cauliflower
Evenly sprinkle the shredded mozzarella over the oiled, garlicky dough, leaving a small border around the edges for the crust. Aim for a light but complete coverage so the cheese melts into a thin, even layer rather than a very thick blanket.
Top the cheese with the roasted cauliflower florets, distributing them as evenly as possible so each bite gets some of those spiced, caramelized pieces. If some smaller, crispier bits have fallen onto the sheet, scoop those up too; they add great texture on top.
Step 6: Bake the Flatbread Until Golden and Bubbling
Bake the assembled flatbread in the preheated 450°F (230°C) oven for 10–12 minutes. The crust should puff and turn golden at the edges, and the mozzarella should be fully melted and starting to bubble in spots. If you like a more blistered top, you can move the pan to a higher rack for the last 1–2 minutes, watching carefully to avoid burning.
Once baked, remove the flatbread from the oven and let it sit for 2–3 minutes to settle; this makes slicing neater and helps the toppings stay in place.
Step 7: Drizzle with Tahini, Garnish, and Serve
Transfer the flatbread to a cutting board. Whisk the tahini sauce again briefly; if it has thickened too much, loosen with a teaspoon or two of warm water. Drizzle the sauce generously over the hot flatbread in zigzags or a crosshatch pattern.
Sprinkle the chopped parsley evenly over the top, followed by 1–2 teaspoons of ground sumac. The sumac adds a beautiful deep red color and a bright, lemony tang that balances the rich tahini and cheese. Slice into 6–8 pieces and serve right away, with extra lemon wedges on the side if you like an extra citrusy punch.
Pro Tips
- Dry the cauliflower well: After washing, pat the florets dry thoroughly. Excess moisture prevents good browning and caramelization.
- Let the dough relax: Cold, tight dough is hard to stretch and will shrink back. A 30-minute rest at room temperature makes shaping much easier.
- Control the tahini thickness: Add water slowly. It is easier to thin a thick sauce than to rescue one that is too watery. Aim for a smooth ribbon that falls easily from a spoon.
- Do not overload with cheese: A moderate layer of mozzarella keeps the flatbread light and lets the cauliflower and tahini flavors shine.
- Use parchment for stress-free baking: Building the flatbread on parchment makes transferring to and from the oven simple and helps prevent sticking.
Variations
- Spicy Harissa Cauliflower: Add 1–2 tsp harissa paste to the cauliflower seasoning or toss the roasted florets with a spoonful of harissa before topping the flatbread for a smoky, spicy kick.
- Cheese Twist: Replace half the mozzarella with crumbled feta or halloumi cubes for a saltier, more Middle Eastern-inspired flavor profile.
- Vegan Version: Use vegan pizza dough and swap the mozzarella for your favorite meltable vegan cheese or a sprinkle of nutritional yeast. The tahini brings plenty of richness on its own.
Storage & Make-Ahead
Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, until the crust is crisp again and the cheese is warmed through; add a fresh drizzle of tahini and a pinch of parsley and sumac after reheating for the best flavor.
You can roast the cauliflower and make the tahini sauce up to 2 days in advance. Store the cauliflower in the fridge and rewarm briefly in the oven before assembling, and keep the tahini sauce chilled in a jar; thin with a splash of water if it thickens too much. Shape and bake the dough just before serving for the best texture.
Nutrition (per serving)
Approximate values per serving (1/4 of the flatbread): about 630 calories, 31 g fat, 58 g carbohydrates, 25 g protein, 3 g fiber, and 900 mg sodium. Actual values will vary based on the specific dough, cheese, and tahini brands you use and how much salt you add.
