Roasted Cauliflower with Tahini
Roasted cauliflower with tahini is the easiest healthy side dish or quick appetizer you’ll ever make! Created with simple ingredients, it’s loaded with the perfect combination of sweet and savory flavors in every bite. Baked to tender perfection and just slightly crips, it’s ready in less than 20 minutes for a recipe all your guests will adore! Gluten free, refined sugar free, & vegan friendly.
Servings: 6 servings
Calories: 242kcal
Ingredients
For the cauliflower:
- 1 head cauliflower
- 3 tablespoon olive oil any oil will work
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
For the tahini sauce:
- ¼ cup tahini
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil any oil will work
- ½ teaspoon garlic
- ¼ cup pistachios
- 5 - 6 dates chopped
Instructions
- Preheat oven to 450 F. Cut up the head of cauliflower into small pieces and remove the stalks.
- Spread the cauliflower florets on a baking sheet. Drizzle with the olive oil then sprinkle salt and pepper over top. Use your hands or a spatula to gently toss the cauliflower. Roast in the oven for 15 minutes until brown..
- Meanwhile, make the tahini dressing by mixing together the tahini, honey, olive oil, and garlic in a small bowl. Whisk well until the mixture is thin enough to run off the back of a spoon. Add a splash of water if needed.
- Transfer the roasted cauliflower into a serving dish and drizzle the tahini dressing over top. Gently toss the cauliflower to distribute the dressing. Top with chopped pistachios and dates and toss one more time before serving.
Notes
Storing: To store leftovers, transfer the cauliflower to an airtight container, and keep it in the fridge for up to 3 days. Microwave in 20-second intervals until warm.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 421mg | Potassium: 473mg | Fiber: 4g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 47mg | Calcium: 47mg | Iron: 1mg