Recipe: Tahini-Roasted Cauliflower
I love to make vegetables more exciting! Try this delicious recipe!
- 1/2 Cup Tahini
- 1.25 Tsp Grated Lemon Zest
- 2 Tbs Lemon Juice
- 2 Tbs Extra Virgin Olive Oil
- 2 Garlic Cloves, Minced
- 1 Tsp Pink Himalayan Salt
- 1 Tsp Sweet Paprika
- 1/2 Tsp Cayenne Pepper
- 1 Large Head Cauliflower (2.5-3 lbs) cut into 1 1/2- 2 inch florets
- 1/3 Cup Roasted, Salted Cashews, Chopped
- 1/3 Cup Fresh Cilantro
Heat oven to 500 degrees F with the baking rack in the lowest possible position. Line a baking sheet with foil and place on rack to heat for 8-10 minutes. Using a large glass bowl, whisk together the tahini, lemon zest, 1 Tbs of the lemon juice, olive oil, salt, paprika, and cayenne. Add the cauliflower and gently massage the dressing into the florets.
Remove the baking sheet from the oven and evenly spread the cauliflower mixture. Roast cauliflower until well-browned and slightly soft, 15-18 minutes, stirring the florets about half way through. Transfer the florets back to the mixing bowl and add the remaining 1 Tbs lemon juice and toss. add half the nuts and all of the cilantro and toss again. Sprinkle the remaining cashews. Enjoy!