Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   10 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1 head of cauliflower, cut into bite-sized florets
  • pinch of cayenne pepper
  • chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1/2 t. kosher salt
  • 1/4 c. lemon juice
  • 4 T. olive oil
  • 1/2 c. tahini
Instructions

Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce (tahini, garlic, lemon juice, 2 tablespoons olive oil, 1/2 tsp kosher salt, cayenne pepper). Blend until combined. (Tahini pastes can vary on how thick they are, if your sauce is thicker than you'd like, add a little warm water, a teaspoon at a time, until it thins out to the desired consistency.) Set the tahini sauce aside (at room temperature or refrigerated) for at least 20 minutes to blend the flavors.Roast the cauliflower: Preheat the oven to 425 degrees f.

Place the cauliflower on a large baking sheet.

Drizzle with a couple tablespoons of olive oil, enough to coat, and sprinkle with salt to taste. Roast the cauliflower until the bottoms are golden brown, 20-25 minutes. Using a thin spatula, flip the cauliflower pieces, continue baking until the cauliflower is tender and golden brown.

Sprinkle with parsley (if desired) and serve with the tahini sauce.

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