Ingredients
Scale
- 1 head cauliflower, cut into small florets
- ½ batch lemon tahini dressing
- ¼ cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- Blend the ingredients for the lemon tahini dressing in a bullet blender until creamy and emulsified. Set aside to let the flavors meld.
- Wash, dry, and chop the cauliflower into small florets. Spread them on a baking sheet and drizzle with olive oil, smoked paprika, ground black pepper, and garlic salt.
- Toss to combine, then bake for 25 minutes or until the edges are caramelized.
- While roasting, toast the pine nuts in a small skillet on the stovetop for a few minutes.
- Once the cauliflower is ready, transfer it to a serving platter, drizzle with tahini dressing, and sprinkle the toasted pine nuts on top.
- Chop the fresh mint, sprinkle it over the dish, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
To enhance the flavor, allow the tahini dressing to sit for at least 10 minutes before using.
You can substitute walnuts for pine nuts for a different nutty flavor.
This dish pairs well with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg