Roasted Cauliflower with Tahini
Fresh cauliflower is seasoned and roasted until caramelized, served with toasted pine nuts, fresh mint and a drizzle lemon tahini dressing.
Servings 6
Ingredients
- 1 head cauliflower, cut into small florets
- ½ batch Lemon Tahini Dressing
- ¼ cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- Add the ingredients for the Lemon Tahini Dressing into a bullet blender and blend until creamy and emulsified. Set it aside to allow the flavors to meld, while you prepare the cauliflower.
- Wash, dry and chop your cauliflower into small florets. Pour them out onto a baking sheet, then drizzle with the olive oil, smoked paprika, ground black pepper and garlic salt.
- Toss to combine, then bake for 25 minutes or until the edges are caramelized.
- While the cauliflower is roasting, add your pine nuts to a small skillet and toast them for a few minutes on the stovetop.
- Once the cauliflower is ready, transfer to your serving platter, drizzle a generous amount of the dressing and pour the toasted pine nuts over the top.
- Chop the fresh mint, sprinkle over the top and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Roasted Cauliflower with Tahini
Amount per Serving
Calories
157
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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