Roasted Cauliflower with Tahini
"Recipe source: Cypriana cookbook."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (113.2 g)
- Calories 55.2
- Total Fat - 2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 38.1 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.1 g
- Protein - 3 g
- Calcium - 59.1 mg
- Iron - 1.6 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F (200 degrees C or Gas 6).
Step 2
Divide the cauliflower into florets, cutting large ones in half lengthwise and then drizzle all of them with olive oil and season with salt and pepper and sprinkle the whole cumin seeds over all along with 1/4 tablespoon of the ground cumin. Roast in oven for 20 minutes. Squeeze lemon juice over the roasted cauliflower. Remove from oven to let cool.
Step 3
To make the dressing: in a bowl combine the yogurt, tahini and 1/4 tablespoon ground cumin and honey. Season with salt and pepper.
Step 4
Spread the roasted cauliflower on a plate and serve the dressing in a bowl for dipping OR Spread dressing on a plate and place cauliflower in the center over the dressing; topping with a bit of olive oil drizzled over the cauliflower.
Tips
No special items needed.
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