Oven Roasted Cauliflower with Tahini Sauce

Ingredients:

- Cauliflower
- Salt and Pepper
- Olive Oil
- Tahini
- Fresh Herbs (dill, mint, parsley, and chives)
- Fresh Lemon Juice

Preparation:

How to Make Roasted Cauliflower

Step One: Using a sharp knife, cut the head of cauliflower into florets. Rinse the cauliflower in a colander to remove and dirt and then pat the florets dry. Once they are dry, add the florets to a large mixing bowl.

Step Two: Next, drizzle the cauliflower with olive oil and then add the garlic powder, salt, and pepper.

Step Three: Using your hand or large spoon, toss the cauliflower florets until they are well coated in the olive and seasonings. Then, transfer the cauliflower to a large baking sheet. Arrange the florets cut side down to ensure they get golden brown and crispy.

Step Four: Roast the cauliflower at 425 degrees for around 25-30 minutes, flipping the florets after twelve to fifteen minutes of cooking.

Step Five: While the cauliflower is roasting, add all of the tahini sauce ingredients to a food processor. Blend until the sauce is smooth and creamy. If your sauce is too thick, feel free to add in a few extra tablespoons of water to thin it out to your liking.

Step Six: Once the cauliflower is golden brown remove it from the oven. The larger florets should be golden brown and tender but still have a little bit of bite to them.

Step Seven: Transfer the roasted cauliflower to a serving dish or platter. Garnish them with parsley and red pepper flakes and then serve with tahini sauce on the side. Enjoy!

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