I LOVE cauliflower. I could eat it all day and enjoy it in soups, stir fries, you name it!
I make roasted cauliflower on a weekly basis but this week wanted to change it up a bit!
Enter tahini, one of my favourite condiments. It’s creamy and rich tasting and is an underrated nutrition powerhouse. Top it all with parsley for a fresh citrusy taste that brightens any winter meal!
Roasted Cauliflower with Tahini and Parsley
1-2 heads of cauliflower
2 tbsp olive oil + 2 tbsp water
1 tsp garlic powder
salt and pepper to taste
1/3 cup prepared tahini (store-bought or homemade)
1/2 bunch fresh parsley
Preheat your oven to 400F
Line a 9×13 dish with parchment paper
cut cauliflower into florets and arrange in the dish
mix oil, water, garlic, salt and pepper and spread evenly over the cauliflower
Bake covered for 1 hour, uncover and continue to cook for 15 minutes
top with tahini, loosely tear parsley over top and bake for an additional ten minutes.