Roasted Cauliflower with Green Tahini

I was super excited to find this recipe in the cookbook The First Mess by Laura Wright.  This is so good!  Nick’s playing pinball in Ferndale tonight, so this means I get to try some new recipes.  This one did not disappoint.  It’s healthy and super flavorful.  Nick's going to be so mad he missed this dish!

 

INGREDIENTS

roasted cauliflower.jpg

1 head of cauliflower florets
1 can (15oz.) of cooked chickpeas
1 Tbsp olive oil
2 teaspoons lemon juice
2 tsp Za’atar spice
salt & pepper to taste

Green Tahini:

1/3 cup tahini
2 Tbsp lemon juice
2 tsp apple cider vinegar
2 Tbsp water
½ cup fresh basil leaves
4 green onions, chopped
2 garlic cloves, minced
salt & pepper to taste

 

 

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Put the cauliflower, chickpeas, olive oil, and lemon juice in a bowl and stir to coat.
  • Sprinkle the Za’atar, salt & pepper and stire again, coating it all as evenly as possible.
  • Line a baking sheet with parchment paper and pour mixture over and spread out evenly.
  • Roast for 25 minutes.
  • While that’s in the oven, put the green tahini ingredients in a blender on high until you get a smooth mixture. 
  • To serve, plate vegetables and drizzle the green tahini over them. 
  • You can top with some chopped green onions and fresh lemon wedges.
Vegetarian, Side DishesMarie Kellycauliflower, chickpeas, vegetarian, tahini1 Comment