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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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