Roasted cauliflower with tahini

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Makes

4 Servings

Roasted cauliflower with tahini

Michael Graydon


Ingredients

  • 1 large head cauliflower
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup tahini
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 1 garlic clove , minced

Instructions

    Preheat oven to 400F. Chop 1 large head of cauliflower into bite-sized pieces. Toss with 3 tbsp olive oil and 1/4 tsp salt. Spread out on a baking sheet and bake 30 min, stirring halfway through. Stir 1/4 cup tahini with 3 tbsp water, 2 tbsp lemon juice and 1 minced garlic clove in a small bowl. Pour over roasted cauliflower. Sprinkle with 2 tbsp chopped parsley.