Spicy Roasted Cauliflower on a bed of Green Tahini

If you are obsessed with cauliflower as much as I do, you will LOVE this dish!

It is perfectly spiced, perfectly roasted and perfectly seasoned.

The creaminess of the tahini and the crunchiness of the cauliflower create a fantastic balanced texture.

The added value is the nutritional benefits:

Cauliflower is rich in fiber & antioxidants and low in calories and Tahini is also rich in antioxidants as well as minerals & vitamins and anti-inflammatory compounds. It is high in good fat and helps protect kidney and liver function.

So not only it’s so delicious but extremely healthy too! Enjoy!

Ingredients:

1 head of cauliflower, divided into florets

1/2 teaspoon chili flakes

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

+salt

Tahini:

1/2 cup tahini

1/2 cup cold water

1 bunch of fresh parsley, only the leaves without the stems, washed

1 lemon, juiced

1 clove of garlic

+salt

+pepper

Directions:

Heat oven to 375 F

Take a baking sheet and line with parchment paper.

Take a mixing bowl and add the cauliflower, olive oil, chili flakes, cayenne pepper, and salt. Mix well and pour onto the baking sheet cover with aluminum foil. Bake in the oven for about 20 minutes then remove the foil and bake for a few more minutes until golden brown and tender.

In the meantime add to the food processor all the tahini ingredients and blend until smooth.

Assembly: Take a serving plate and pour some of the green tahini to cover the bottom of the plate, next place the roasted cauliflower on top and serve.

(optional: you can drizzle some olive oil on the cauliflower and sprinkle more chili flakes before serving)

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