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:

Equipment:

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:

covered percent of daily need