Roasted Cauliflower and Black Sesame Dip

Name: Roasted Cauliflower and Black Sesame Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 medium head (about 1 lb) (450 g) Cauliflower florets, cut into ¾-inch (2 cm) florets; 3 tablespoons (45 ml) Olive oil; ¾ teaspoon (5 g) Kosher salt; ¼ teaspoon (½ g) Black pepper, freshly ground; ⅓ cup (85 g) Black sesame seed paste (tahini); 1½ tablespoons (15 g) Fresh ginger, minced or grated (about ½-inch piece); 1½ tablespoons (22 ml) Soy sauce (low-sodium preferred); 1 tablespoon (15 ml) Rice vinegar; 1 clove (5 g) Garlic clove, minced; ¼ cup (60 ml) Water; 1 teaspoon (5 ml) Sesame oil (optional); 1 stalk (15 g) Scallion, thinly sliced, for garnish (optional); 1 teaspoon (5 g) White sesame seeds, toasted, for garnish (optional)

From the MyKitchenBank Kitchen

A creamy, nutty dip made from roasted cauliflower blended with black sesame seed paste, fresh ginger, and soy sauce. The deep, toasted flavors of the sesame pair beautifully with sweet caramelized cauliflower, creating a sophisticated spread that's equally at home on a vegetable platter or as a condiment. Serve warm or at room temperature with crudités, crackers, or toasted bread.

Prep: 10 min
Cook: 35 min
Total: 45 min
Makes: About 1⅓ cups (320 ml)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Cut cauliflower into florets of similar size so they roast evenly
Have black sesame seed paste (tahini) on hand; if you can't find it, regular sesame tahini works but will be lighter in color and flavor

1
Toss and roast cauliflowerOven 425°F / 220°C
- Spread the cauliflower florets on a large rimmed baking sheet.
- Drizzle with 3 tablespoons (45 ml) of olive oil and sprinkle with ¾ teaspoon (5 g) kosher salt and ¼ teaspoon (0.5 g) freshly ground black pepper.
- Toss until evenly coated.
- Arrange in a single layer with cut sides down.
- Roast in a preheated 425°F (220°C) oven for 30–35 minutes, stirring halfway through, until the florets are deeply browned and caramelized on the cut edges and tender when pierced with a fork.
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Ready when: Florets are golden brown on cut edges and very tender
Tip: Place florets cut-side down for maximum caramelization; this builds flavor.
2
Cool roasted cauliflower
- Remove the baking sheet from the oven and let the cauliflower cool for 5 minutes.
- You want it warm enough to blend easily but cool enough to handle.
3
Blend base mixture
- Transfer the warm roasted cauliflower to a food processor or blender.
- Add 85 g (0.33 cup) black sesame seed paste, 15 g (1.5 tablespoons) minced fresh ginger, 1 minced garlic clove, 22 ml (1.5 tablespoons) soy sauce, and 15 ml (1 tablespoon) rice vinegar.
- Pulse and blend until the mixture is fairly smooth but with a slight coarse texture—not completely pureed.
- This should take 1–2 minutes.
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Ready when: Mixture is creamy with some small lumps remaining
Tip: Don't overblend; a slightly chunky texture is more interesting than a completely smooth puree.
4
Adjust consistency and seasoning
- With the processor running, drizzle in 60 ml (¼ cup) water, a bit at a time, until the dip reaches a spoonable consistency—thicker than a soup but creamy and spreadable.
- Taste and adjust: add more soy sauce for saltiness, more rice vinegar for brightness, or a pinch of salt if needed.
- If using sesame oil, stir in 5 ml (1 teaspoon) for extra nuttiness.
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Ready when: Dip is creamy and pourable but not runny; seasoning is balanced
Tip: Add water gradually—you can always add more, but you can't remove it.
5
Transfer and garnish
- Transfer the dip to a serving bowl.
- Drizzle lightly with sesame oil or a few drops of olive oil if desired.
- Top with sliced scallion and toasted white sesame seeds for color and crunch.
- Serve warm or at room temperature with vegetables, crackers, or toasted bread.
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Tip: Toasted white sesame seeds add visual contrast and a subtle crunch—sprinkle them just before serving so they don't soften.

Good to know

Tips

Roast the cauliflower ahead of time; it can be cooled and kept in the refrigerator for up to 3 days, then brought to room temperature or gently warmed before blending.
Black sesame seed paste has a more robust, slightly bitter-nutty flavor than white sesame tahini. If you find the dip too intense, thin it with extra water or dilute it with roasted chickpea paste or white tahini.
For a chunkier, more rustic texture, use a blender on its lowest setting or mash by hand with a potato masher after the initial blend.
Serve this dip with roasted vegetables, raw crudités, sesame crackers, or warm flatbread. It's also delicious as a spread on sandwiches or a topping for roasted grain bowls.

Make ahead

The dip can be made up to 2 days ahead and refrigerated in an airtight container. Gently warm it in the microwave (30-second bursts, stirring between) or on the stovetop over low heat with a splash of water if it's become too thick. Garnish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (thaw in the refrigerator overnight, then warm gently and stir to recombine). If frozen, the dip may separate slightly—whisk in a teaspoon of water to restore creaminess.

Substitutions

Black sesame seed paste (tahini) → regular white or natural sesame tahini. The dip will be lighter in color and have a less assertive sesame flavor, but the technique remains the same. Use the same amount.
Soy sauce (low-sodium preferred) → tamari or coconut aminos. Tamari is gluten-free soy sauce with deeper flavor; coconut aminos is lighter and slightly sweet. Use the same volume but taste and adjust.
Rice vinegar → lime juice or fresh lemon juice. Lime and lemon add brightness similar to rice vinegar. Start with ½ tablespoon and add more to taste; citrus is more acidic.
Water → vegetable broth or chicken broth. Broth adds extra depth and umami. Use the same amount as water.