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:
- 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.
- 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
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