Roasted Cauliflower Quinoa with Lemon Tahini Sauce
Ingredients
The vegetables
-
1
head
cauliflower
-
2
teaspoons
garlic (minced)
-
1
tablespoon
chopped fresh parsley
The oils and seasonings
-
4
teaspoons
olive oil or avocado oil
-
¼
cup
tahini
-
3
tablespoons
lemon juice
-
⅓
cup
water
-
¼
teaspoon
salt
-
¼
teaspoon
fresh ground black pepper
The grains
The toppings
-
1
tablespoon
toasted sesame seeds
Instructions
- 1. Preheat the oven to 425°F and position the oven rack in the top position.
- 2. Toss the cauliflower with 2 teaspoons of oil and season with salt, then spread it on a baking sheet.
- 3. Roast the cauliflower for 15 to 20 minutes until tender.
- 4. While the cauliflower is roasting, heat the remaining oil in a pan over medium heat and add the minced garlic, cooking for one minute.
- 5. Stir in the tahini, lemon juice, water, and salt, and cook over low heat for two minutes before removing from heat.
- 6. In a large bowl, combine the roasted cauliflower with the cooked quinoa.
- 7. Divide the mixture among serving plates, drizzle with the tahini sauce, and sprinkle with parsley and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
16g
Total carbohydrates
42g
Total protein
12g
Sodium
206mg
Cholesterol
0mg
You might also like