Roasted Cauliflower with Tahini
Ingredients
Tahini Whip
-
5
cloves
garlic, grated
-
¼
cup
lemon juice
-
½
tsp
cumin spice
-
1
cup
tahini
-
1
tsp
sea salt
-
2
tbsp
cold water (added gradually)
Cauliflower
-
1
medium-sized
cauliflower, cut into steaks/florets
-
2
tbsp
olive oil
-
1
tbsp
garlic powder
-
1
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
za'atar
-
½
tsp
cumin
Olives
-
4
tbsp
olive oil
-
1
cup
California olives
-
½
tsp
chili pepper flakes
-
2
slices
lemon
-
2
tbsp
fresh red chili pepper (optional)
Toppings
-
1
handful
fresh mint, finely chopped
-
to taste
fresh chili oil
-
to taste
smoked paprika
-
to taste
za'atar spice
Instructions
- Prepare the tahini by whisking all ingredients except water until firm, then gradually add cold water until desired consistency is reached, and refrigerate.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix all cauliflower ingredients until well coated, then transfer to the baking sheet and roast for 30 minutes.
- While the cauliflower roasts, prepare the olives by simmering all olive ingredients in a small saucepan on low heat for 20 minutes.
- To assemble, spread tahini sauce on a serving dish, top with roasted cauliflower and olives, and garnish with fresh mint, chili oil, smoked paprika, and za'atar.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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