Roasted cauliflower with tahini yogurt dressing

Roasted cauliflower with tahini yogurt dressing might be just the side dish you are searching for. For 82 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 198 calories, 3g of protein, and 19g of fat each. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is liked by 63 foodies and cooks. This recipe from Soup Addict requires cauliflower, extra virgin olive oil, salt and pepper, and garlic clove. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 82%, this dish is great. Try Za’atar Roasted Cauliflower with Yogurt Tahini Sauce, Maple Roasted Squash with Tahini Yogurt Dressing, and Roasted Cauliflower Salad with Lemon Tahini Dressing for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 small head cauliflower, cut into small florets

extra virgin olive oil, for drizzling

1 tablespoon fresh flat leaf parsley, chopped

1 teaspoon fresh mint leaves, chopped

1 garlic clove, minced

1 tablespoon lemon juice

salt and freshly ground black pepper, to taste

2 scallions, chopped

2 tablespoons tahini

1/4 cup yogurt

Equipment:

oven

baking sheet

bowl

frying pan

Cooking instruction summary:

1. Preheat oven to 400 degrees F.2. On a parchment or silpat lined baking sheet, spread out the cauliflower florets in a single layer. Roast in the oven for about 20 minutes, or until they begin to brown. Remove from the oven and allow to cool to room temperature.3. Meanwhile, add the tahini, yogurt and lemon juice to a medium bowl. Have a cup of water handy. Begin stirring the ingredients together with a spoon. It will quickly stiffen up, almost like a heavy batter. Begin adding dribbles of water into the mixture, working it in well with each addition, until the dressing lightens up (it should be easily spoonable/pourable). Stir in the garlic, scallions, parsley and mint. Taste, and add salt and pepper to suit.4. When the cauliflower has cooled, empty the pan into the bowl of dressing and stir gently, bringing the sauce up from the bottom of the bowl to mix with the florets. Serve immediately

 

Step by step:


1. Preheat oven to 400 degrees F.

2. On a parchment or silpat lined baking sheet, spread out the cauliflower florets in a single layer. Roast in the oven for about 20 minutes, or until they begin to brown.

3. Remove from the oven and allow to cool to room temperature.

4. Meanwhile, add the tahini, yogurt and lemon juice to a medium bowl. Have a cup of water handy. Begin stirring the ingredients together with a spoon. It will quickly stiffen up, almost like a heavy batter. Begin adding dribbles of water into the mixture, working it in well with each addition, until the dressing lightens up (it should be easily spoonable/pourable). Stir in the garlic, scallions, parsley and mint. Taste, and add salt and pepper to suit.

5. When the cauliflower has cooled, empty the pan into the bowl of dressing and stir gently, bringing the sauce up from the bottom of the bowl to mix with the florets.

6. Serve immediately


Nutrition Information:

Quickview
198k Calories
3g Protein
18g Total Fat
6g Carbs
20% Health Score
Limit These
Calories
198k
10%

Fat
18g
29%

  Saturated Fat
2g
18%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
1mg
1%

Sodium
225mg
10%

Get Enough Of These
Protein
3g
7%

Vitamin K
47µg
45%

Vitamin C
36mg
44%

Vitamin E
2mg
14%

Folate
52µg
13%

Vitamin B1
0.16mg
11%

Phosphorus
107mg
11%

Potassium
285mg
8%

Copper
0.16mg
8%

Vitamin B6
0.15mg
8%

Fiber
1g
8%

Manganese
0.13mg
6%

Magnesium
21mg
5%

Vitamin B5
0.52mg
5%

Calcium
51mg
5%

Selenium
3µg
5%

Iron
0.87mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.66mg
4%

Vitamin B3
0.82mg
4%

Vitamin A
165IU
3%

covered percent of daily need
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