Plant-Based Pan Roasted Cauliflower with Tahini Sauce Recipe
What you are creating
Try your hand at making this plant-based pan roasted cauliflower with tahini sauce recipe. You may want to double the tahini sauce to have it on hand all week as its great on sheet pan roasted vegetables as well!
In a mini food processor or mini prep place all tahini sauce ingredients in (except olive oil) and blitz until well combined. Stream in olive oil and blend until emulsified.
Place wedges cut side down on non-stick foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Flip cauliflower and season other side with remaining oil, salt, and pepper.
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with the tahini sauce, sprinkle with fresh parsley and serve while still warm.
¼ cup tahini, at room temperature and well stirred
3 tablespoons lemon or lime juice
Pinch of ground cumin
2 garlic cloves, grated to a paste using a micro plain
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
1 medium head cauliflower trimmed and cut into 8 equal wedge pieces
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and ground black pepper
Fresh chopped parsley
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Vegetables, Side Dish, Side Dishes, Vegan, Vegetable, Cooking, Plant-Based, Savory, Main Dish, Recipe, Plant Based