Description
This savory and recipe is adapted from one of my favorite restaurants in NYC, Westville.
Ingredients
1 large head cauliflower, cut into small florets or
4– 10 oz. bags cauliflower florets, pre-cut, and pre-washed
2 cloves garlic, chopped
1 Tbsp. olive oil
Himalayan salt
Fresh ground pepper
¼ cup Tahini sauce – at room temperature (see recipe below)
Tahini Sauce ingredients:
¼ cup Tahini – at room temperature
1 Tbsp. olive oil
½ cup warm water
2 cloves garlic, crushed (Trader Joe’s frozen section)
1 pinch of Himalayan salt
2 Tbsp. fresh Meyer lemon juice
Instructions
Prepare Tahini Sauce:
- Place all sauce ingredients in a large mixing bowl. (alternatively use a food processor or blender).
- Mix to incorporate all ingredients until smooth. (may need to add more water or lemon juice).
Prepare Cauliflower:
- Preheat oven to 400 degrees.
- Foil baking sheet and spray with olive oil cooking spray.
- Cut and wash cauliflower head and slice florets into 2” pieces.
- Add florets to a large mixing bowl with olive oil, garlic, salt and ground pepper. Toss well.
- Lay cauliflower florets on prepared baking sheet, single layer.
- Roast florets in preheated oven for about 15 minutes, then turn florets and roast for another 15 minutes or until golden brown.
- Turn oven to Broil and roast florets for 1 minute. (This assures the cauliflower will be crispy with some char.
- Remove from oven and toss the cauliflower into the bowl of prepared tahini sauce, coating all pieces.
Notes
Makes 4 servings
Equivalents: 1 vegetable, 1 vegetable protein, 3 fats
Nutrition
- Serving Size: 2 cups
- Calories: 217
- Fat: 15 g
- Carbohydrates: 7 g
- Protein: 4.5 g