Baked Cauliflower with Tahini

Baked Cauliflower with Tahini is a delightful and nutritious Lebanese dish that brings out the nutty flavors of tahini paired with tender, roasted cauliflower. This easy-to-make vegetarian dish is perfect as a side or a light main course.

Ingredients

• Cauliflower - 1 medium head (about 500g)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Tahini - 3 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Water - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Pine nuts - 2 tablespoons, toasted (optional for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Remove the leaves from the cauliflower and cut it into florets.
3. In a mixing bowl, combine the cauliflower florets with olive oil, ground cumin, salt, and black pepper. Toss until the florets are well coated.
4. Spread the cauliflower evenly on a baking sheet and roast for 25 minutes, turning halfway through, until golden and tender.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency with more water if needed.
6. Once the cauliflower is done, remove it from the oven and drizzle the tahini sauce over the hot florets.
7. Garnish with chopped parsley and toasted pine nuts, if using, before serving.

Nutrition

• Calories: 280
• Protein: 7 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins C and K, promoting immune health and bone strength.
• High in fiber, which aids in digestion and helps maintain a healthy weight.

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