Roasted Cauliflower with Tahini Sauce
A wonderful appy or side dish with a Lebanese twist, this is a healthy substitute for those "chips 'n' dip" moments.
Servings 4
Calories 328kcal
Ingredients
- 1 head Cauliflower cut into florets
- 3 Tbsp Olive oil
- 2 Tbsp Smoked Paprika
- Salt and Pepper
- 2 small cloves Garlic crushed
- 1 tsp Honey
- 2 Tbsp Lemon juice
- 1 Green Onion chopped
- ¼ cup Fresh Italian Parsley
- ¼ cup Fresh Basil
- 2 Tbsp Fresh Dill
- ½ cup Tahini
Instructions
- Preheat the oven to 400F. Pop the cauliflower florets into a bowl with the olive oil, smoked paprika, salt and pepper.
- Place the cauliflower onto the baking tray and spread out. Then pop into the oven to bake for 15 - 20 minutes.
- Make the sauce by adding the garlic, honey, lemon juice, green onion, Italian parsley, basil, dill, tahini, and a pinch of salt and pepper. Pour in 2 tablespoons of water and blend on high until it is smooth. If it is struggling to blend then add in a little more water to make it smooth. Just don’t add too much at a time as it is harder to get it to thicken again.
- Serve the roasted cauliflower in a bowl with the sauce in a small bowl. Otherwise, drizzle it over the cauliflower and serve.
Nutrition
Calories: 328kcal | Carbohydrates: 18g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 59mg | Potassium: 697mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2185IU | Vitamin C: 80mg | Calcium: 96mg | Iron: 3mg