Keto Roasted Cauliflower with Tahini | Milk Street Recipe |

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 500°F (260°C) with the rack in the lowest position.

Line a baking pan with foil if using, or place parchment paper on it after removing it from the oven.

In a large bowl, add 1/2 cup of organic tahini.

Mince 3 small cloves of garlic and add to the bowl.

Grate about 1 teaspoon of lemon zest and add it to the bowl.

Add 2 tablespoons of lemon juice to the bowl.

Add 2 tablespoons of extra virgin olive oil to the bowl.

Add 1 1/2 teaspoons of unrefined salt, 1 teaspoon of sweet paprika, and 1/4 to 1/2 teaspoon of cayenne pepper to the bowl and mix well.

Cut the cauliflower into 1.5 to 2-inch florets and add them to the bowl with the tahini mixture.

Toss the cauliflower in the tahini mixture, ensuring it is well coated.

Once the oven is preheated, place the cauliflower on the hot baking pan in a single layer and return it to the oven.

After 8 minutes, rotate the pan and stir the cauliflower, then bake for another 8 minutes or until well browned and tender.

Chop the roasted salted mixed nuts and set aside.

Once the cauliflower is tender, return it to the bowl and squeeze 1 tablespoon of lemon juice over it.

Add a little more extra virgin olive oil if desired and toss to combine.

Top the cauliflower with the chopped nuts and toss again.

Garnish with flat leaf parsley if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens