Roasted Cauliflower with Lemon Tahini Sauce
Paleo and whole 30 approved
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 3 servings 1x
Ingredients
For the cauliflower
- 1 head cauliflower, cut into florets
- 2 teaspoons cumin
- Olive oil, salt, and pepper
For the lemon tahini sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1/4 teaspoon soy sauce (tamari if gluten free – coconut aminos if paleo/whole 30)
- 1/2 half teaspoon of finely minced garlic
- 1 pinch of red pepper flakes
- 1/2 tablespoon of water
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees
- Place your cauliflower florets on a parchment paper lined baking sheet and toss with olive oil, salt, pepper, and your 2 teaspoons of cumin until all the florets are evenly coated
- Roast for 20 minutes, remove from the oven and toss with a spatula, and roast for another 15-20 minutes, until the cauliflower is very golden brown and tender
- Meanwhile, make your sauce. Whisk the olive oil, lemon juice, tahini, soy sauce, garlic, and red pepper flakes together in a small bowl. Add water until the consistency is thin enough for the sauce to drizzle off your spoon (1/2 tablespoon was perfect for me!)
- Season to taste with salt and pepper and you’re ready!
- To serve, drizzle the sauce on top of the cauliflower and sprinkle with red pepper flakes (optional)
Nutrition
- Serving Size: 1/3 of cauliflower and sauce
- Calories: 87
- Sugar: 5 g
- Sodium: 86 mg
- Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg