Lemon Roasted Cauliflower With Tahini Dressing Recipe

I can’t get enough of the different ways to roast and enjoy cauliflower. It gets so smoky and a little sweet. It’s just delicious. And of course it’s good for you too.

This variation uses lemon, garlic, and herbs to season the cauliflower, and then tops it with a zingy, tasty dressing made with tahini.

You’re going to love it. And you’ll love how good you feel after you eat it!

 Give it a try and let me know what you think over on Facebook.

LEMON ROASTED CAULIFLOWER WITH TAHINI DRESSING

Ingredients [Serves 4]

1 large head of cauliflower (or 2 small)
1 can garbanzo beans (I use Eden Organics)
1 large red bell pepper, sliced thin
1 cup cherry or grape tomatoes
1 large lemon, sliced thin or in wedges
1/4 cup organic extra virgin olive oil
3 cloves pressed garlic
Dried or fresh oregano and thyme
Pinch red chili flakes
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper to taste

Tahini Dressing Ingredients

3 tbsp. tahini
2 cloves garlic
2 tbsp. lemon juice, freshly squeezed
1 tbsp. apple cider vinegar
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to season

Directions

Preheat oven to 425 degrees. Clean cauliflower, break into large florets, and cut lengthwise so they can almost lay flat (you will turn them over 1/2 way through roasting). Thoroughly rinse and drain beans. Cut the red bell pepper in 1-inch pieces.

Add all ingredients, including tomatoes and lemon wedges into a large bowl. Add seasonings and extra virgin olive oil and mix well, being sure to distribute the herbs, garlic, and olive oil.

Roast for 30 minutes, flipping vegetables halfway through. While vegetables are roasting, make the tahini dressing by adding all ingredients into a food processor and blending until smooth. Taste and add a spoon of water if needed.

Drizzle with dressing and finish with a squeeze of lemon.
Note: You can also serve over a bed of quinoa.

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