Makes: 10 servings

Serving Size: 1/2 cup

Calories: 50

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

  • 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

Sauce

  • 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

Directions:

  1. Line a baking sheet with parchment paper. Preheat the oven to 400° F.
  2. Add the cauliflower to a large bowl. Add the olive oil, salt, and pepper and toss to combine.
  3. Place the cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, until browned.
  4. Meanwhile, in a small bowl, whisk together the sauce ingredients.
  5. Add the cooked cauliflower to a serving bowl.
  6. 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