Roasted Cauliflower With Tahini
Crispy roasted cauliflower florets tossed in a creamy tahini sauce with lemon and garlic. A protein-rich Mediterranean vegetable dish that works as a side or light main.
- Total time
- 30 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
Ingredients
- 1 medium (about 1.5 lbs) cauliflower head
- 3 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp ground cumin
- ⅓ cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic cloves, minced
- ¼ cup warm water
- ¼ tsp sea salt
- 2 tbsp fresh parsley, chopped
- ¼ cup pomegranate seeds
- 2 tbsp toasted pine nuts
- 2 wedges lemon wedges
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Cut cauliflower into 1.5-inch florets. Toss with olive oil, salt, pepper, and cumin on a large baking sheet.
- 3
Spread cauliflower in a single layer and roast for 20-25 minutes, stirring halfway through, until florets are golden and crispy at the edges.
- 4
While cauliflower roasts, whisk tahini, lemon juice, minced garlic, warm water, and salt together until smooth and creamy. Add more water if needed for desired consistency.
- 5
Transfer roasted cauliflower to a serving platter and drizzle generously with tahini sauce.
- 6
Garnish with fresh parsley, pomegranate seeds, toasted pine nuts, and lemon wedges. Serve warm or at room temperature.
Tools you’ll need
- large baking sheet
- chef's knife
- cutting board
- whisk
- medium mixing bowl
- measuring spoons
- measuring cups
- oven thermometer (optional)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
