Roasted Cauliflower with Tahini
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!
Servings: 4
Equipment
Ingredients
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!
Nutrition
Calories: 180kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 328mg | Fiber: 5g