Goodbye steamed cauliflower. Bland vegetables are no match for caramelized, roasted cauliflower coated with a creamy sauce with a punch!
Roasted Cauliflower with Tahini Sauce
Print recipeIngredients
- 1 head cauliflower (cut into 1 inch florets)
- 2 tablespoons extra virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup fresh parsley (minced)
- 1/4 cup water
- 1 clove garlic (minced and mashed)
- 1/4 teaspoon salt
Directions
| Step 1 | |
| Preheat oven to 400˚F. Toss cauliflower with olive oil and spread into an even layer on a baking sheet. | |
| Step 2 | |
| Bake 20-25 minutes, flipping once or twice, until cauliflower is tender and caramelized. | |
| Step 3 | |
| Meanwhile, whisk together tahini, lemon juice, parsley, garlic and salt. Add water 1 tablespoon at a time until reaching desired consistency, which should be thinner than a paste but not runny. Toss with cauliflower, garnish with parsley, and serve warm. | |
