Recipe courtesy of member Justin Couvillion.
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Roasted Cauliflower with Tahini Sauce
Servings 4
Total Time: 50 minutes
Cook Time: 50 minutes
Nutrition Information
calories 197
carbohydrate 15g
protein 12g
fat 5g
Ingredients
Roasted Cauliflower
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) cumin
- 1 head(s) cauliflower cored and cut into 1.5 inch florets
- 1/4 teaspoon(s) sea salt (optional)
- 1/8 teaspoon(s) black pepper
Tahini Sauce
- 1/2 cup(s) tahini (may be found in many middle eastern markets or at Whole Foods)
- 3 medium garlic clove(s) smashed and minced into a paste
- 1 medium lemon(s) juiced
- 1/2 cup(s) water
- 1/4 teaspoon(s) sea salt (optional)
- 1/8 teaspoon(s) paprika
Instructions
- Preheat oven to 500 F.
- Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
- Transfer mixture to rimmed baking sheet and spread out evenly.
- Bake until cauliflower is browned and tender, 25 - 30 minutes. Stir occasionally.
- Meanwhile, combine tahini, garlic, lemon juice, and water in a small bowl. Season with sea salt if desired and sprinkle paprika on top.
- Serve cauliflower hot or at room temperature with tahini sauce.
- To make a paleo-friendly hummus, add roasted cauliflower and tahini sauce to a food processor and blend until a paste forms. Add additional olive oil if desired and serve with vegetables.