Well Plated · by Erin Clarke★ 4.2 (5)
Whole Roasted Cauliflower
NUTRITION · PER SERVING105M COOK
CAL 26%·PRO 27%
CARBS 32G24% OF CAL
11G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 43G75% OF CAL
7G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole roasted cauliflower drizzled with tahini sauce and finished with herbs and nuts. Tender, nutty, and satisfying. Serves as a vegan main or vegetable side.
mainmediterranean🍪 sheet pan🫕 dutch oven🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium/large head cauliflower (about 2 to 2 1/2 pounds)
- 1/4 cup extra-virgin olive oil
- 2 cloves minced garlic (optional)
- Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons water plus more as needed
- 1/8 teaspoon kosher salt
- Chopped fresh parsley (cilantro, or chives, optional for serving)
- Chopped toasted almonds (walnuts, or pistachios, optional for serving)
At a glance
PER SERVING · TIME 105M
CAL 26%·PRO 27%
CARBS 32G24% OF CAL
11G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 43G75% OF CAL
7G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 664mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1554mg
- Calcium
- 148mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 664MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.