Easy Roasted Purple Cauliflower & Snap Peas with Creamy Tahini Sauce
I love walking through the farmer’s market in summer when the stalls are overflowing, grabbing whatever looks good, and only later wondering what I’ll make with it. Honestly, you don’t need to show up with a recipe in hand—just pick what speaks to you. Once you’re home, season it well, then roast, grill, steam, or sauté. After that, anything goes. Toss it with a sauce, scatter on some seeds or herbs, and you’ve got a dish that’s seasonal and exactly what the market gave you.
Why Purple Cauliflower Deserves a Spot in Your Basket
That vibrant violet hue comes from anthocyanins—a type of phytonutrient also found in blueberries, blackberries, and red cabbage. Anthocyanins act as antioxidants, helping to protect cells from damage and supporting overall health. Purple cauliflower also delivers vitamin C, vitamin K, and fiber, just like its white counterpart, but with an extra phytonutrient punch.
Nutrient Synergy in This Dish
Fiber for fullness & gut health – Cauliflower, snap peas, and hemp seeds give you both soluble and insoluble fiber to support digestion and help keep you satisfied.
Healthy fats for nutrient absorption – Olive oil and tahini don’t just taste good; they help your body absorb fat-soluble vitamins from the vegetables.
Plant-based protein – Hemp seeds and tahini add plant protein to make this side dish more balanced and sustaining.
Vitamin C + iron synergy – Snap peas are rich in vitamin C, which can help the body absorb plant-based iron from seeds and tahini, especially when this dish is served alongside legumes or whole grains.
Ingredients
1 head purple cauliflower, cut into florets and rinsed
12 oz snap peas
1/4 cup extra virgin olive oil, divided
1/2 cup minced red onion
1/2 cup onion sprouts (optional)
1/4 cup hemp seeds
Kosher salt & freshly milled black pepper
Tahini Sauce
1/2 cup tahini paste or sauce
1/4 cup freshly squeezed lemon juice
1/4 cup water
1–2 garlic cloves, minced
1/2 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C).
Place the cauliflower florets on a lined baking sheet. Season with salt and pepper, drizzle with 2 tablespoons of olive oil, and toss to coat. Spread in a single layer and roast for 15–20 minutes, or until tender and lightly browned.
While the cauliflower roasts, preheat a stovetop grill or grill pan over medium-high heat. In a mixing bowl, toss the snap peas with the remaining 2 tablespoons olive oil, salt, and pepper. Grill for 3–5 minutes, flipping occasionally, until tender and lightly charred. Alternatively, you can steam, roast or just use them raw. Set aside.
In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt until smooth and creamy. Adjust consistency with more water if needed.
Transfer the roasted cauliflower and grilled snap peas to a large serving platter. Add the minced onion, onion sprouts (if using), and hemp seeds. Toss gently to combine. Drizzle generously with tahini sauce and serve while warm.