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
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Open the appInstructions
Step 1
Preheat oven to 425°F (220°C).
Step 2
Cut cauliflower into 1.5-inch florets. Toss with olive oil, salt, pepper, and cumin on a large baking sheet.
Step 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.
Step 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.
Step 5
Transfer roasted cauliflower to a serving platter and drizzle generously with tahini sauce.
Step 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)
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