This delicious and savory side dish works well in many different diet plans, including the Mediterranean, Ketogenic (everything is low-carb), anti-inflammatory, and IBS diets. It can also be part of your detoxification diet, as cauliflower is a cruciferous vegetable, parsley is a leafy green, and garlic belongs to the thiols family – all these promote detox in addition to the lemon juice.
For the roasted cauliflower:
1 cauliflower head, washed, cored and cut into florets
2 tbsp olive oil
Salt and pepper
For the sauce:
¾ cup tahini
2 cloves garlic, mashed or minced
¼ cup water
½ cup lemon juice
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika
1 tbsp parsley, finely chopped
1. Preheat the oven to 450 degrees F.
2. In a bowl, toss the cauliflower florets with olive oil and season it with salt and pepper. Distribute the cauliflower evenly on a lightly oiled baking sheet. Bake for 15-20 min or until the cauliflower starts to turn brown.
3. Prepare the tahini sauce while the cauliflower is cooking. In a medium bowl, slowly whisk the tahini and mashed garlic with water, then add the lemon juice. The mix should thicken and whiten in color as you add the lemon, season with salt, pepper, and paprika
4. Taste and adjust seasoning, you may want to add some salt and/or lemon juice.
5. Stir in the parsley.
6. Serve the roasted cauliflower in a plate and top it with the tahini sauce or serve the sauce on the side.
Optional: I like to garnish with toasted pine nuts, a few parsley leaves, and sometimes a pinch of paprika for nice color.
Recipe courtesy of Nour Amri, MS, CNS, LDN
WANT TO TRY THIS RECIPE AT HOME?
SAVE OR PRINT THE RECIPE BELOW!