Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted cauliflower with tahini

Roasted Cauliflower with Tahini


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: chefjar
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Roasted cauliflower with tahini is a healthy and easy to make dinner side. Crispy oven-roasted cauliflower florets with caramelized onion are shockingly delicious and bursting with Middle Eastern flavors. Serve it with a flavorful tahini sauce. Paleo and keto-friendly!


Ingredients

Scale

Roasted Cauliflower

  • Large head of cauliflower ( cut into florets)
  •  Zaatar-3 teaspoons
  • Paprika- 1 teaspoon
  • Olive oil-3 tablespoons
  • Onion ( sliced)-1
  • Salt-as needed

Tahini dressing

  • Tahini-3 tablespoons
  • Greek yogurt-3 tablespoons
  • Juice of 1 lemon
  • Salt 1/2 teaspoon or as needed

Instructions

  • Preheat your oven to 400 F (200 C)
  • Place the cauliflower florets on a baking tray lined with parchment paper. Drizzle with olive oil, season with zaatar, paprika and salt.  Scatter the sliced onion.  Mix everything to coat.
  • Bake for 20-25 minutes in the preheated oven.
  • Meanwhile, make the tahini dressing. Combine tahini, Greek yogurt, lemon juice and salt in  a small bowl. You might need to add 1-2 tablespoons of water to thin it out a bit. 
  • When the cauliflower is done, remove from the oven and drizzle the dressing over the  cauliflower salad.
  • Serve warm and enjoy!
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Cauliflower recipes
  • Cuisine: Palestinian

Nutrition

  • Calories: 180kcal
  • Sodium: 328 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 8 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg