Roasted Cauliflower with Tahini and Salsa Verde
Servings: 4 servings
Calories: 850kcal
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Ingredients
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
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.
Nutrition
Calories: 850kcal | Carbohydrates: 18g | Protein: 11g | Fat: 86g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 51g | Sodium: 316mg | Potassium: 349mg | Fiber: 4g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg