Description
A fast and fabulous healthy appetizer that will knock you socks right off!
Ingredients
- FOR THE ROASTED CAULIFLOWER:
- 2 heads Cauliflower, Cored And Cut Into Florets
- 2 Tablespoons Olive Oil
- Salt To Taste
- FOR THE TAHINI SAUCE:
- ¼ cups Tahini
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Water
- 1 Tablespoon Honey
- 1 clove Garlic
- 1-½ Tablespoon Ground Sumac
- 1-½ Tablespoon Chopped Dill
- ½ teaspoons Crushed Red Pepper
- ¾ teaspoons Salt
Preparation
Preheat the oven to 425 F.
Spread the cauliflower florets on a rimmed baking sheet in a single layer. Drizzle with oil. Sprinkle with salt and shake the pan to coat the cauliflower with oil and salt.
Roast in the oven for 25-30 minutes. Shake the pan once or twice during the roasting to turn the florets. Flip the stubborn florets with tongs.
Meanwhile place all the ingredients for the tahini dressing in a blender. Puree until smooth. If the dressing is too thick, add another tablespoon or two of water.
Serve the roasted cauliflower warm. Either drizzle the tahini dressing over the top or place in a bowl for dipping.
