I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in low-carb risotto or simply roasted. Even if you’re not a huge cauliflower fan, I still really recommend trying this recipe. Just roasting the cauliflower alone really softens it and brings out a nice nutty flavor – but it’s this simple sauce that really makes the dish stand-out.
- Check out my post on tahini if you’re not familar with it.
- I made the recipe as-is, except I left-out the sesame seeds and didn’t have any parsley on hand so I used fresh chives instead. Oh, and I sprinkled a bit of paprika on top as well for a bit more color and taste.
- This makes a great side-dish, but you could also serve it as a starter to a nice meal or as part of a tapas menu.