Roasted Cauliflower with Tahini

By The Food Blog

Ingredients

1 large cauliflower (cored and cut into florets)
2 tbsp olive oil (extra virgin)
2 tsp harissa sauce (or sriracha sauce)
1 tsp garlic powder
1 tsp paprika
½ tsp kosher salt (or sea salt)
¼ tsp black pepper
¼ cup fresh parsley (chopped)
½ cup tahini
¼ cup fresh lemon juice
¼ cup warm water
1 garlic clove (minced)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Preheat oven to 425° Line a rimmed baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, whisk together the olive oil, harissa, garlic powder, salt, and pepper.

Add the cauliflower florets and toss to coat them with the olive oil mixture.

Spread the cauliflower in a single layer on the prepared baking sheet.

Roast for 30 minutes, flipping halfway through, or until the cauliflower pieces are caramelized and fork tender.

While the cauliflower is roasting, make the tahini sauce. In a large bowl, whisk the tahini, lemon juice, water and minced garlic until smooth. Add more water to thin, if needed.

Transfer the roasted cauliflower to a serving dish. Drizzle with the tahini sauce and garnish with parsley. Serve with additional tahini sauce on the side.