Roasted Cauliflower with Tahini Sauce
Roasted Cauliflower with Tahini Sauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 head of cauliflower, cut into bite-sized florets
- pinch of cayenne pepper
- chopped fresh parsley
- 2 cloves of garlic, minced
- 1/2 t. kosher salt
- 1/4 c. lemon juice
- 4 T. olive oil
- 1/2 c. tahini
Instructions:
- Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce (tahini, garlic, lemon juice, 2 tablespoons olive oil, 1/2 tsp kosher salt, cayenne pepper). Blend until combined. (Tahini pastes can vary on how thick they are, if your sauce is thicker than you'd like, add a little warm water, a teaspoon at a time, until it thins out to the desired consistency.) Set the tahini sauce aside (at room temperature or refrigerated) for at least 20 minutes to blend the flavors.Roast the cauliflower: Preheat the oven to 425 degrees f.
- Place the cauliflower on a large baking sheet.
- Drizzle with a couple tablespoons of olive oil, enough to coat, and sprinkle with salt to taste. Roast the cauliflower until the bottoms are golden brown, 20-25 minutes. Using a thin spatula, flip the cauliflower pieces, continue baking until the cauliflower is tender and golden brown.
- Sprinkle with parsley (if desired) and serve with the tahini sauce.
