Tahini Roasted Cauliflower

5 from 3 votes

Tahini Roasted Cauliflower

Tahini Roasted Cauliflower is full of flavor and textures you won't be able to stop eating it. This recipe satisfies both the savory and sweet senses.

Prep Time5

Cook Time30

Course: Side Dish

Cuisine: American

Diet: Low Lactose, Vegan

Servings:

Author: Bailey Rhatigan

Ingredients

For The Cauliflower

5 cups Cauliflower. Chopped into bite sized pieces About 1 medium head.
¼ tsp salt
½ tsp garlic powder
1 tsp curry powder
3 tbsp olive oil

For The Tahini Sauce

1 tbsp fresh lemon juice
4 tbsp tahini (blended well)
½ tsp garlic powder
2 tbsp chopped dates
¼ tsp salt
1 tsp honey
¼ cup warm water keep seperate read instructions.
1 tbsp pistachios optional
fresh dill or parsley for garnish optional

Instructions

Place chopped florets in a big bowl. Pour 2 tbs of the oil over it and toss to be sure it is evenly coated. Next season with salt, garlic, curry and pepper to taste. Place in oven on 400 degrees. Bake for 30 minutes. Toss every 15 minutes.
In a small bowl whisk together tahini, remainder of the oil, seasoning and lemon. Add small amounts of the warm water to the mix to thin the dressing. Consistency should be similar to a thick salad dressing. Be patient and add a little at a time until oil and mix combine.
Once cauliflower is completely cooked put into a serving dish. Toss in chopped dates and pistachios. Pour curry tahini sauce over the veggies and toss until it is evenly coated with sauce. Top with herbed garnish.

Notes

*Pistachios and herb garnish are optional. Any other nut would be a great addition to this.

*if dates are too hard/dry to chop, soak them in hot water for a few minutes to soften up for chopping.

*will keep in the fridge for about 2 days. Eat quickly!

Nutrition