Description
A quick and easy sheet pan recipe for roasted cauliflower drizzled with creamy tahini sauce. Perfect for busy weeknight dinners!
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons sumac
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup tahini paste
- 1/3 cup lemon juice
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/4 cup water (adjust for consistency)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the cauliflower florets in a large bowl with the olive oil, cumin, sumac, salt, and pepper.
- Spread the seasoned cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
- While the cauliflower is roasting, whisk tahini, lemon juice, garlic, salt, and water in a separate bowl until smooth and creamy.
- Once the cauliflower is out of the oven, serve it hot drizzled with tahini sauce and garnish with chopped parsley.
Notes
For best results, serve immediately for maximum crispiness. Can customize by adding leftover veggies or using different spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg