Description
A roasted cauliflower dish drizzled with creamy tahini sauce, perfect for any occasion.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons sumac
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup tahini paste
- 1/3 cup lemon juice, freshly squeezed
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/4 cup water, adjusted for consistency
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, cumin, sumac, salt, and pepper until evenly coated.
- Spread the seasoned cauliflower in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
- Whisk together tahini paste, lemon juice, crushed garlic, salt, and water until smooth and creamy.
- Serve the roasted cauliflower hot with the tahini sauce for dipping, garnished with chopped parsley.
Notes
For variations, consider adding nuts or spices to enhance flavor. Ideal for vegan gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg