Roasted Cauliflower with Tahini Sauce
Ingredients
- 1 head of cauliflower in florets
- 3 tbsp olive oil
- 1 tsp cumin 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp pepper
- 1/3 cup tahini
- 3 tbsp lemon juice
- 1 clove garlic minced
- 2-4 tbsp warm water
- Fresh parsley and pine nuts for garnish
Instructions
- Preheat oven to 425°F.
- Toss cauliflower with olive oil and spices.
- Spread on a baking sheet and roast for 20–25 minutes until charred.
- Whisk tahini, lemon juice, garlic, and salt in a bowl.
- Slowly add warm water until the sauce is smooth and creamy.
- Drizzle sauce over roasted cauliflower.
- Top with parsley and pine nuts before serving.
Notes
Make sure cauliflower is dry before roasting for maximum crispiness.
Adjust water in the sauce based on how thick you prefer it.
Don't crowd the pan; use two baking sheets if the head of cauliflower is very large.
Store leftovers in the fridge for up to 4 days.