This Roasted Cauliflower with Vegan Sausage and Lemon Tahini Sauce is one that gets rave reviews here in the FFF household. Seasoned roasted cauliflower, perfectly caramelized onions, hearty lentils, and flavorful vegan sausage all mingling together so deliciously. The addition of the balsamic vinegar gives the sausage & lentil mixture that perfect tang and gorgeous color. But hold on to your hats kids! The silky smooth lemony tahini sauce is what really takes it over the top. I'm talking, try not to just eat with a spoon good!
Every bite of this hearty meal is full of flavor. And don't worry if there's leftovers, it tastes just as good if not better the next day. Try this dish with my Moist Vanilla Lemon Poppy Seed Muffins as the perfect side dish. Or, end the meal with this easy peasy no bake Meyer Lemon Breakfast Pudding (hint, it's not just for breakfast!).
This recipe was adapted from Jackie Akerberg’s The Clean Vegan, inspired by her delicious Vegan Cauliflower Steaks with Balsamic Black Lentils and Lemony Tahini.
Jump to:
- ❤️Why you'll love this Roasted Cauliflower recipe
- 🥣Equipment
- 🥘Ingredients & Helpful Substitutions
- 🔪Instructions for making Roasted Cauliflower w/Vegan Sausage and Lemon Tahini Sauce
- 💭Pro Tip
- 🧊Storage & Meal Prep
- ❓FAQ's
- ⭐Did you enjoy this Roasted Cauliflower with Vegan Sausage and Lemon Tahini Sauce recipe?
- 👩🏻🍳Creating the shot: A behind the scenes look
❤️Why you'll love this Roasted Cauliflower recipe
- Hearty & filling: This is perfect for when you want a meal that really feels satisfying.
- Great for feeding a family or meal prepping: Enjoy it for two or three nights! It's great leftover!
- Versatile: Justin is not a fan of tahini so he swaps the lemon tahini sauce for BBQ sauce. He throws the cauliflower and sausage mix into a wrap, adds the BBQ and he raves about it every time.
- Flavors that will impress: Okay, so your having the in-laws over and maybe they're not so vegan. This is the dish to make and maybe, just maybe convert them haha!
🥣Equipment
Alrighty, lets talk kitchen gadgets and what you'll need to pull off this amazing flavor sensation! First, a mixing bowl. Then, a baking pan, preferably one with sides, and Parchment paper to line it with. A cutting board and a good knife. A deep skillet, mine was 10 inch. Measuring spoons, a measuring cup, and a small whisk.
🥘Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Frozen cauliflower florets You can chop up two whole cauliflowers if you want, but I designed this recipe with simplicity in mind so frozen really speeds it up. If cauliflower isn’t your thing, try using cubed extra firm tofu (vacuum-packed, not water-packed). Cut the bake time to 20 minutes, but prepare it the same way as the cauliflower for a hearty, satisfying dish.
- Garlic Granules or powder works fine too.
- Lentils Canned because again, we're keeping life simple.
- Onion White, Sweet, or Vidalia. You could also use Red if it's your fav!
- Vegan Sausage I used Tofurky Plant Based Italian because it has basil and sun dried tomatoes in it and it's super delicious, but use your favorite here! If you're into cauliflower but not vegan sausage, you can substitute the sausage with tofu. Just cook the onions first, then add the tofu at the end with the lentils to heat it through. This helps keep the tofu from sticking and falling apart in the pan.
- Balsamic Vinegar: Don't sub this, it has a specific flavor profile that makes this dish.
- Tahini: A good runny tahini is your friend here. I used Whole Foods 365 brand. Kroger carries a nice runny tahini as well.
- Maple Syrup: The real stuff, the kind that's so good you just want to drink it. (just me? hee hee!)
- Lemons: Fresh lemon juice is always the best way to go especially when a recipe calls for a substantial amount. You could use bottled in a pinch, but first see if your neighbor has a couple lemons if you're out.
🔪Instructions for making Roasted Cauliflower w/Vegan Sausage and Lemon Tahini Sauce
Step 1.) Gather your ingredients and preheat your oven to 400°F (200°C).
Step 2.) Prepare the cauliflower. Pour both bags of cauliflower florets into a large mixing bowl.
Toss with soy sauce, garlic granules, nutritional yeast, and onion powder.
I like to add half of the seasonings, toss, then add the other half and toss again until everything’s evenly coated.
Step 3.) Spread the cauliflower on a parchment lined baking pan. Be sure to get any seasoning left in the bowl.
Bake, undisturbed, for 40 minutes. If it finishes before you have everything else ready, just turn the oven off and leave it inside until you're ready to plate.
Step 4.) While the cauliflower bakes, slice 4 sausage links and peel & slice 1 onion.
Heat a pan to medium heat. (I skip oil, but feel free to add 1 tablespoon oil if preferred.)
Add sausage and onions to the pan and cook for 10-12 minutes, stirring occasionally.
The onions should be translucent and starting to caramelize, and the sausage should brown.
If things start to stick, add a splash of water and give it a stir.
Step 5.) Prepare the lentils and balsamic vinegar. Drain and rinse 1 can of lentils. Measure out ⅓ cup balsamic vinegar. Set these aside until the Sausage mixture is done.
Step 6.) Add the vinegar and lentils. Once the sausage and onions are done, pour the vinegar into the pan. It should sizzle!
Immediately add the lentils and stir to coat everything in the caramelized sauce.
Cook for another 2-3 minutes to heat through. Remove from heat and set aside with a lid to keep warm.
Step 7.) Make the Lemon Tahini sauce. If using fresh lemons you'll need about 2 of them.
In a bowl or liquid measuring cup, whisk together ½ cup tahini, ¼ cup lemon juice, ¼ cup maple syrup, and 1 teaspoon soy sauce until smooth.
Gradually whisk in hot water, one tablespoon at a time, until you get a nice, pourable consistency.
Yields slightly over 1 cup sauce.
Step 8.) Plate and serve. Start with a layer of roasted cauliflower.
Top with the sausage-lentil-onion mixture.
Drizzle generously with the lemony tahini sauce.
Wait for the avalanche of compliments to start rolling in from your loved ones who most definitely appreciate everything you do for them!
💭Pro Tip
Leftover tahini sauce: The sauce will firm up in the fridge overnight, but don’t worry! Just add a small splash of hot water and whisk it back to that perfect, pourable consistency in seconds!
🧊Storage & Meal Prep
Refrigerator: Store the cauliflower, sausage, and onion mixture in an airtight container for up to 4 days. Keep the tahini sauce in a separate container.
Freezer: This dish doesn’t freeze well, so it's best to refrain from freezing it.
Meal Prep: You can easily make a big batch on Sunday and have lunches or dinners ready to go for the week.
Reheating: To reheat, warm it in a skillet over medium heat for a few minutes, or pop it in the oven on a parchment lined baking sheet at 350°F (175°C) for 15-18 minutes until heated through.
❓FAQ's
Yes! You can roast the cauliflower, cook the vegan sausage mixture, and prepare the tahini sauce ahead of time. Store each component separately in airtight containers in the refrigerator for up to 4 days. Reheat the cauliflower and sausage mixture in a skillet over medium heat before serving, and drizzle with the tahini sauce just before eating.
To add heat, you could add spices like cayenne pepper or red pepper flakes into the cauliflower seasoning mix. Alternatively, drizzle the cauliflower with hot sauce before or after baking. I have personally not tested this recipe with these variations.
If cauliflower isn’t your thing, try using cubed extra firm tofu (vacuum-packed, not water-packed). Cut the bake time to 20 minutes, but prepare it the same way as the cauliflower for a hearty, satisfying dish.
The sausage lends so much flavor to this dish, but if you prefer you can substitute the sausage with tofu. Just cook the onions first, then add the tofu at the end with the lentils to heat it through. This helps keep the tofu from sticking and falling apart in the pan.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
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Roasted Cauliflower with Vegan Sausage and Lemon Tahini Sauce
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Seasoned roasted cauliflower, perfectly caramelized onions, hearty lentils, and flavorful vegan sausage! Balsamic vinegar provides the perfect tang and gorgeous color. And the silky smooth lemony tahini sauce really takes it over the top!
Ingredients
For the Roasted Cauliflower
2 16 ounce bags Frozen cauliflower florets
2 Tablespoons Soy Sauce
2 Tablespoons Nutritional Yeast
1 teaspoon Onion Powder
1 teaspoon Garlic Granules (or powder)
For the Onion & Sausage Mixture
4 Vegan Sausage links sliced (I used Tofurky Plant Based Italian Sausage for this recipe, but use your favorite!)
1 Medium to Large Onion sliced (White, Sweet, Vidalia or Red. Use what you have on hand.)
1 15 ounce can brown Lentils drained and rinsed
⅓ cup Balsamic Vinegar
For the Lemon Tahini Sauce
½ cup Tahini (A good runny tahini is best. I used Whole Foods 365 brand. Kroger carries a nice runny tahini as well.)
¼ cup Pure Maple Syrup
¼ cup lemon juice (See notes)
1 teaspoon Soy Sauce
2 Tablespoons Hot water
Instructions
- Gather your ingredients and preheat your oven to 400°F (200°C).
-
Prepare the cauliflower. Pour both bags of cauliflower florets into a large mixing bowl. Toss with soy sauce, garlic granules, nutritional yeast, and onion powder. I like to add half of the seasonings, toss, then add the other half and toss again until everything’s evenly coated.
-
Spread the cauliflower on a parchment lined baking pan. Be sure to get any seasoning left in the bowl. Bake, undisturbed, for 40 minutes. If it finishes before you have everything else ready, just turn the oven off and leave it inside until you're ready to plate.
-
While the cauliflower bakes, slice 4 sausage links and peel & slice 1 onion. Heat a pan to medium heat. (I skip oil, but feel free to add 1 tablespoon oil if preferred.) Add sausage and onions to the pan and cook for 10-12 minutes, stirring occasionally.
The onions should be translucent and starting to caramelize, and the sausage should brown. If things start to stick, add a splash of water and give it a stir.
- Prepare the lentils and balsamic vinegar. Drain and rinse 1 can of lentils. Measure out ⅓ cup balsamic vinegar. Set these aside until the sausage mixture is done.
-
Add the vinegar and lentils. Once the sausage and onions are done, pour the vinegar into the pan. It should sizzle! Immediately add the lentils and stir to coat everything in the caramelized sauce. Cook for another 2-3 minutes to heat through. Remove from heat and set aside with a lid to keep warm.
- Make the Lemon Tahini sauce. If using fresh lemons you'll need about 2 of them. In a bowl or liquid measuring cup, whisk together ½ cup tahini, ¼ cup lemon juice, ¼ cup maple syrup, and 1 teaspoon soy sauce until smooth.
Gradually whisk in hot water, one tablespoon at a time, until you get a nice, pourable consistency.
-
Plate and serve. Start with a layer of roasted cauliflower. Top with the sausage-lentil-onion mixture. Drizzle generously with the lemony tahini sauce. Serve!
Notes
Leftover tahini sauce: The sauce will firm up in the fridge overnight, but don’t worry! Just add a small splash of hot water and whisk it back to that perfect, pourable consistency in seconds!
Lemon Juice: Fresh lemon juice is always the best way to go especially when a recipe calls for a substantial amount. You could use bottled in a pinch, but fresh is recommended here.
Storage: Store the cauliflower, sausage, and onion mixture in an airtight container for up to 4 days. Keep the tahini sauce in a separate container.
Reheating: To reheat, warm it in a skillet over medium heat for a few minutes, or pop it in the oven on a parchment lined baking sheet at 350°F (175°C) for 15-18 minutes until heated through.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Dishes
- Method: Baked, Stove Top
- Cuisine: Plan-Based
⭐Did you enjoy this Roasted Cauliflower with Vegan Sausage and Lemon Tahini Sauce recipe?
If you give this Cauliflower dish a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Part of having to shoot on the floor means there is always a very curious Charlie kitty lurking.
He got quite annoyed with me when I told him he may not eat the food.
Spoiler: I left the room to get water and came back to him eating a piece of sausage off the plate 😒.
Justin was being a wonderful helper as always!
What really happened
This is what really happened. The stuff food bloggers don't highlight 😂. When shooting a recipe it requires moving quickly before lighting changes or food sits too long. So cleaning as you go doesn't work and it often looks like a tornado blew through!
Charlie knows I caught him eating a piece of sausage from the feature dish. He was supervising my post creation to make sure I didn't use that photo!
Disclaimer: The nutritional information provided for Roasted Cauliflower with Vegan Sausage and Lemon Tahini is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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