Spiced and Roasted Cauliflower is delicious all by itself, but drizzle on a creamy tahini sauce, sprinkle on some sesame seeds and it turns into one heck of an addicting side dish, that is also keto-friendly.
Ingredients
- 1 head cauliflower cut into florets
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp. salt
- 1 tsp. coriander
- 1 tsp. oregano
- 1 tsp. ground black pepper
- 2 1/2 Tbsp. tahini
- 2 Tbsp. red wine vinegar
- 4 Tbsp. warm water
- 2 Tbsp. toasted white sesame seeds
- 1 Tbsp. chili flakes
Instructions
- Preheat oven to 450°. while oven is preheating add cauliflower florets to a bowl. In another small bowl, combine oil, salt, coriander, oregano, and pepper and toss it with cauliflower to evenly coat cauliflower.
- Arrange cauliflower in an even layer on a baking tray. Roast cauliflower for 20 minutes, turning sheet and lightly tossing cauliflower halfway through.
- Meanwhile, in a small bowl, whisk together tahini, vinegar, and water until smooth.
- When done, remove the cauliflower from the oven and add to a large bowl (there will be lots of bowls to wash up but totally worth it) In a large bowl, toss cauliflower with tahini sauce, sesame seeds and chili flakes (chili flakes are optional) to coat evenly. Serve.
Nutrition
Calories: 211kcal | Carbohydrates: 7.3g | Protein: 3.8g | Saturated Fat: 2.9g | Sodium: 9.5mg | Fiber: 3.4g | Sugar: 1.7g
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