Central to modern israel cuisine, whole roasted cauliflower made its debut a few years back. Paired with tahini and some salsa verde, it'll remind you of some of your favorite Israeli restaurant dishes.
Ingredients
Servings 4 servings
Roasted cauliflower
- 1 head cauliflower cut into florets
- Olive oil
- Salt
Homemade Tahini
- 1 cup 100% sesame tahini
- 1 lemon zest and juice
- 1 garlic clove
- ½ teaspoon salt
- ½ cup ice water plus more if needed
Salsa verde
- 1 bunch parsley stems discarded
- 1 bunch mint stems discarded
- 1 bunch cilantro stems discarded
- 2 cloves garlic
- ½ small red onion
- 1 cup olive oil or more if preferred
- 1 tablespoon red wine vinegar
- Sea salt
Nutritional Facts
Nutrition Facts
Roasted Cauliflower with Tahini and Salsa Verde
Amount per Serving
Calories
850
% Daily Value*
Fat
86
g
132
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
20
g
Monounsaturated Fat
51
g
Sodium
316
mg
14
%
Potassium
349
mg
10
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
11
g
22
%
Vitamin A
112
IU
2
%
Vitamin C
19
mg
23
%
Calcium
102
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Roasted cauliflower
- Preheat oven to about 450℉.
- Lay cauliflower on a large sheet pan. Drizzle cauliflower with a generous amount of olive oil and sprinkle with salt. Place in preheated oven and roast until the top of the cauliflower is nice and browned, about 30 minutes.
Homemade Tahini
- In a food processor or blender combine tahini, lemon zest and juice, garlic, and salt. Begin blending, as you blend slowly drizzle in the ice water. Blend until fully combined. (you want a thinner consistency tahini for this recipe so you can drizzle it over)
Salsa Verde
- In a food processor or blender combine parsley, mint, cilantro, garlic, red onion, olive oil, vinegar, and salt.
- Slowly pulse until combined. You should have a blended consistency, but not a paste.
To Assemble
- Place cauliflower in a shallow tray or bowl with a rim. Drizzle with tahini all over and then with salsa verde. Finish with micro greens if you like.
