Roasted Cauliflower With Tahini Sauce

Makes: 10 servings
Serving Size: 1/2 cup
Calories: 50
Preparation Time: 15 minutes
Cooking Time: 20 minutes


1 large head cauliflower (about 2 1/2 lb), cut into florets
1 1/2 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

2 Tbsp. tahini, well mixed
1 Tbsp. fresh lemon juice
1 Tbsp. water (or more if needed to thin the sauce)
1 garlic clove, finely minced
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 cup finely minced fresh parsley


1. Line a baking sheet with parchment paper. Preheat the oven to 400° F. Add the cauliflower to a large bowl. Add the olive oil, salt, and pepper and toss to combine. Place the cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, until browned.

2. Meanwhile, in a small bowl, whisk together the sauce ingredients. Add the cooked cauliflower to a serving bowl. Drizzle with the sauce, top with the parsley, and serve immediately.

Note: For an unexpected burst of color, consider using one of the orange or purple cauliflowers on the market.


Source: Every Last Bite