Roasted Cauliflower with Lemon Tahini
A few months back we went out to some restaurant and had the most life altering cauliflower dish and it rocked my world. Super charred roasted cauliflower with a tahini dressing that was drizzled on top. Get ready.
Servings: 6 servings
Ingredients
- 2 heads cauliflower
- 1 yellow onion sliced
- 4 thyme sprigs
- 4 cloves garlic
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 lemon juiced
For the Tahini Sauce
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves roughly chopped
- 2 tablespoons water
- kosher salt
Instructions
- Preheat oven to 425°F. Cut cauliflower into medium pieces, toss on a large rimmed baking sheet with the sliced onion, thyme, 4 unpeeled garlic cloves, and olive oil. Season with salt and pepper. Roast, tossing occasionally, until just starting to char, 35-40 minutes.
- Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10-15 minutes longer.
- In a small bowl, whisk together the tahini, lemon, oil and garlic. Whisk until smooth. Add the water and continue mixing until pourable and season with salt.
- Drizzle the tahini sauce over the cauliflower and serve with extra lemon as needed.
Notes
- DON’T skimp on the fat. You need olive oil and plenty of it. If you skimp, the vegetables can taste dried out, and ain’t nobody got time for that.
- Space. Make sure the veggies aren’t too crowded on your baking sheet when roasting. They need room to breathe.
- Color. You want to make sure that they get caramelized. That means there needs to be brown bits throughout the veggies when they are done. THAT’s where the flavor lies.
Nutrition
Calories: 210kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 63mg | Potassium: 697mg | Fiber: 5g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 109mg | Calcium: 75mg | Iron: 2mg