Oven Roasted Cauliflower with Tahini

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 large head cauliflower

2 tablespoons extra-virgin olive oil

½ teaspoon cumin

½ teaspoon coriander

¼ teaspoon sea salt

¼ teaspoon black pepper

½ cup tahini paste

1/3 cup lemon juice

2 garlic cloves (crushed)

¼ teaspoon salt

¼ cup water

Directions

Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.

Use a chef’s knife to slice the cauliflower in half. Then cut the cauliflower into smaller florets using your knife. Place the cauliflower on the baking sheet, add olive oil, cumin, coriander, salt and pepper and toss with your hands to combine. Roast until golden and fork tender, about 35-40 minutes.

Meanwhile, add the tahini paste, lemon juice, garlic and salt to a small bowl and stir with a fork or whisk until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth without any clumps.

Serve warm with fresh parsley and tahini sauce, if desired.

Nutrition

• Calories: 283 kcal
• Total Fat: 23 g
• Saturated Fat: 3 g
• Sodium: 346 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 8 g