Roasted Cauliflower with Tahini
Cauliflower takes center stage in this flavorful side dish, featuring roasted florets seasoned with fragrant fresh oregano, served over a creamy tahini sauce, and topped with shallots and pepperoncini for a tangy, acidic finish.
Servings 4
Calories 204kcal
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped oregano
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 teaspoon red wine vinegar
- ¼ cup tahini
- 1 clove garlic, minced
- 1 medium shallot, minced
- 4 pepperoncini, thinly sliced
Instructions
- Add the cauliflower to a baking sheet and toss with olive oil and oregano. Season with kosher salt and pepper.
- Spread in a single layer on the baking sheet and roast the cauliflower until tender and slightly charred, about 25 minutes. Sprinkle it with vinegar and set aside.
- In a small bowl whisk together the tahini with the garlic and ¼ cup (57g) of water until a thin sauce forms (note: it will clump before it thins).
- Spread the tahini sauce on a serving plate or bowl and top with the roasted cauliflower. Garnish with the shallot and pepperoncini and serve.
Nutrition
Calories: 204kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 535mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 2mg
