Roasted Cauliflower and Tahini - Vegan
The Roasted Cauliflower and Tahini dish brings a vibrant burst of Mediterranean flavors to your snack time. Each cauliflower floret is perfectly roasted, achieving a tender inside and golden, crispy exterior. The smoky and earthy spices like cumin and turmeric elevate the natural taste of the cauliflower, while the creamy tahini sauce adds a delightful tanginess that complements the roasted notes beautifully.
Ingrédients
- 1 large cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup water
- 1 garlic garlic clove, minced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the cauliflower florets with olive oil, cumin, turmeric, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
- While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, mix together tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth. Adjust the consistency with additional water if necessary.
- Once the cauliflower is roasted, transfer to a serving dish and drizzle generously with the tahini sauce.
- Garnish with chopped fresh parsley and serve warm.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 15g | Protéines: 6g | Fat: 16g | Sucre: 2g
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