Description
You have to add this Curry Roasted Cauliflower with Lemon Tahini Sauce to your recipe rotation. Combining the warmth of curry with the creaminess of tahini, this dish is packed full of delicious nutrition and is the perfect side dish that will have your taste buds begging for more.
Ingredients
Curry Roasted Cauliflower
- 1 large head cauliflower, cut into florets
- 2 tbsp avocado oil
- Salt and pepper to taste
- 1 tsp curry powder
- 3 tbsp raisins
- 2 tbsp hazelnuts, roughly chopped
- ⅓ cup flat leaf parsley, roughly chopped
Lemon Tahini Garlic Sauce
- ¼ cup tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 tbsp warm water
- 2 cloves garlic, minced
- Salt, to taste
Instructions
-
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
-
Spread the cauliflower out in a single layer between the two baking sheets, making sure to leave room in between pieces so the cauliflower crisps up and doesn’t steam. Toss the cauliflower in the oil and sprinkle generously with salt, pepper and curry powder.
-
Place the baking sheets in the oven and roast for 40 to 45 mins, stirring halfway. The cauliflower is done when it’s golden brown and beginning to brown on both sides, and tender but crisp when pierced with a fork. Remove from the oven and enjoy immediately or store in a sealable container in the fridge for future use.
-
Meanwhile, to a small bowl add tahini, lemon juice, olive oil, water, garlic and salt. Whisk to combine and set aside.
-
To serve, spread the tahini sauce on a serving platter, top with roasted cauliflower, raisins, hazelnuts, and sprinkle with parsley. Enjoy!
- Prep Time: 15
- Cook Time: 45