Roasted Cauliflower With Lemon Tahini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower is roasted until charred and tender, then dressed with creamy lemon tahini sauce and drizzled with honey. Nutty, crunchy, and deeply flavored with Middle Eastern spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large head of cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder (for color)
- 1 teaspoon smoked paprika
- ½ small preserved lemon (a bit under 1 oz, about 15-20 grams, seeds removed and finely chopped (see notes for alternatives))
- 2 tablespoons light tahini
- ½ cup Greek yogurt (3 oz or about 100 grams)
- 1 garlic clove (minced)
- ⅓ teaspoon salt
- 3-4 tablespoons water (to thin the sauce out)
- ⅓ cup slivered almonds (about 1 oz or 30 grams)
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1.5 tablespoons lemon juice (about the juice of ½ lemon)
- Charred lemon slices (optional)
- A handful of cilantro (coriander or parsley)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 579mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 280mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.