Roasted cauliflower with garlic tahini sauce
Discover a delicious and healthy dish with our roasted cauliflower and garlic tahini sauce recipe. Perfectly roasted cauliflower florets are drizzled with a creamy garlic tahini sauce for a flavorful, vegan-friendly side that's easy to make. Just a few simple ingredients: cauliflower, sesame butter, and garlic powder. Perfect for any occasion!
- 12 Jun 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 2 Ingredients
Roasting cauliflower is a fantastic way to bring out its natural sweetness and add a delightful crispness. Paired with a garlic tahini sauce, this simple yet flavorful recipe is perfect for a healthy side dish or a light snack. The creamy, nutty sauce perfectly complements the caramelized, slightly charred cauliflower, making it a crowd-pleaser for any occasion.
Ingredients:
Instructions:
- Start by preheating your oven to 400°F (200°C).
- Wash and cut the cauliflower into small, bite-sized florets.
- Place the cauliflower florets on a baking sheet lined with parchment paper or lightly greased with oil.
- Sprinkle the garlic powder evenly over the cauliflower florets.
- Optionally, you can add a pinch of salt and pepper to taste.
- Place the baking sheet in the preheated oven.
- Roast the cauliflower for 20-25 minutes, or until they are tender and golden brown, stirring halfway through to ensure even roasting.
- While the cauliflower is roasting, prepare the garlic tahini sauce.
- In a small bowl, combine the sesame butter (tahini) with 1-2 tablespoons of water to achieve a smooth, drizzling consistency.
- Stir in the garlic powder until well mixed. Adjust the thickness of the sauce by adding more water if necessary.
- Once the cauliflower is roasted to your liking, remove it from the oven.
- Arrange the roasted cauliflower on a serving platter or in a bowl.
- Generously drizzle the garlic tahini sauce over the roasted cauliflower.
- Optionally, garnish with fresh parsley, sesame seeds, or a squeeze of lemon juice for extra flavor and color.
- Serve warm as a delicious side dish or as a light main course. Enjoy your roasted cauliflower with garlic tahini sauce!
Tips:
- Use fresh cauliflower: Fresh cauliflower will provide the best texture and flavor. Look for firm, white heads with no dark spots or wilting leaves.
- Ensure even roasting: Cut the cauliflower into uniform pieces to ensure they roast evenly. Spread them out in a single layer on the baking sheet to avoid steaming.
- Customize the sauce: Feel free to adjust the amount of garlic powder to your taste. You can also add a squeeze of lemon juice for extra brightness or a pinch of cumin for added depth.
- Use parchment paper: Lining your baking sheet with parchment paper can help prevent the cauliflower from sticking and make cleanup easier.
- Serve immediately: For the best texture and flavor, serve the roasted cauliflower hot out of the oven with the garlic tahini sauce drizzled on top or as a dip alongside.
By following these steps, you will create a delicious and healthy dish that is both satisfying and easy to prepare. Roasted cauliflower with garlic tahini sauce is sure to become a favorite in your recipe repertoire. Enjoy this flavorful and nutritious dish as a side or a standalone snack, and relish the compliments you will undoubtedly receive from friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 30 grams |
| Energy | |
| Calories 30kcal | 1% |
| Protein | |
| Protein 1.28g | 1% |
| Carbohydrates | |
| Carbohydrates 2.67g | 1% |
| Fiber 0.95g | 3% |
| Sugar 0.55g | 1% |
| Fat | |
| Fat 2.10g | 2% |
| Saturated 0.32g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.11ug | 0% |
| Choline 13mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.03mg | 3% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.04mg | 0% |
| Vitamin K 4.15ug | 3% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.49mg | 4% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 44mg | 3% |
| Potassium, K 100mg | 3% |
| Selenium, Se 1.63ug | 3% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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