Tahini Roasted Curried Cauliflower
This roasted cauliflower recipe is special because the cauliflower is mixed into a tahini-curry powder marinade before it goes into the oven. The result is an easy side dish that goes big on flavor.
Servings: 4
Ingredients
- 1 head cauliflower leaves removed, bottom stem trimmed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for serving
Instructions
- Preheat the oven to 425 degrees F.
- Cut the cauliflower into 1/2-inch-thick slices.
- In a large bowl, whisk together the tahini, olive oil, curry powder, cumin, salt and pepper.
- Toss the cauliflower into the tahini-curry mixture.
- Arrange the cauliflower in a single layer on a sheet pan. It should not be overlapping.
- Roast for 20-25 minutes, flipping halfway through cooking, until browned.
- Sprinkle with parsley before serving.
Notes
You can substitute the chopped parsley with cilantro or use a combination of both.
Serve the cauliflower warm or at room temperature.
Save leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in a 350-degree F oven. Or eat them cold in a salad with greens or cooked grains.
Nutrition
Calories: 189kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 340mg | Potassium: 513mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 70mg | Calcium: 58mg | Iron: 2mg