Roasted Cauliflower with Sesame
Spiced and Roasted Cauliflower is delicious all by itself, but drizzle on a creamy tahini sauce, sprinkle on some sesame seeds and it turns into one heck of an addicting side dish, that is also keto-friendly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower (cut into florets)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp. salt
- 1 tsp. coriander
- 1 tsp. oregano
- 1 tsp. ground black pepper
- 2 1/2 Tbsp. tahini
- 2 Tbsp. red wine vinegar
- 4 Tbsp. warm water
- 2 Tbsp. toasted white sesame seeds
- 1 Tbsp. chili flakes
Instructions
- 1
Preheat oven to 450°. while oven is preheating add cauliflower florets to a bowl. In another small bowl, combine oil, salt, coriander, oregano, and pepper and toss it with cauliflower to evenly coat cauliflower.
- 2
Arrange cauliflower in an even layer on a baking tray. Roast cauliflower for 20 minutes, turning sheet and lightly tossing cauliflower halfway through.
- 3
Meanwhile, in a small bowl, whisk together tahini, vinegar, and water until smooth.
- 4
When done, remove the cauliflower from the oven and add to a large bowl (there will be lots of bowls to wash up but totally worth it) In a large bowl, toss cauliflower with tahini sauce, sesame seeds and chili flakes (chili flakes are optional) to coat evenly. Serve.