Recipe courtesy of Marc Murphy
Roasted Cauliflower with Yogurt Tahini Dressing
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 352
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 2 mg
- Sodium
- 797 mg
Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 352
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 14 g
- Cholesterol
- 2 mg
- Sodium
- 797 mg
Ingredients
Directions
Special equipment:
a 2-quart oval cast-iron casserole pan- Preheat the oven to 400 degrees F.
- In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
- To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
- Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.
