Crispy Tahini Cauliflower
Chef Kenzie's 10-minute prep crispy tahini cauliflower is the perfect appetizer or side dish to serve for your next family feast!
Ingredients
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 head of garlic, whole bulb
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp salt
- ½ cup tahini
- 1 tsp worcestershire sauce (Always Delicious pg.
- 1 tsp apple cider vinegar
- 1 head cauliflower (about 4 cups florets)
Instructions
- Preheat oven to 450F (recommended to use convection setting, if possible)
- On a sheet pan, mix together chopped carrots, chopped onion, whole garlic bulb, oil, cumin, curry powder, and salt. Spread in a single layer and roast for 15-20 minutes, until vegetables are tender.
- Peel the garlic skins from each of the cloves. Discard the skins. Transfer roasted vegetables to a bowl along with the roasted garlic, tahini, worchestershire sauce, and apple cider vinegar. Blend until smooth. OPTIONAL: For a thinner consistency, mix with milk, coconut milk, or chicken/vegetable stock.
- Reserve some of the sauce for dipping the cauliflower. Toss the remaining sauce with cauliflower. Spread on the same sheet pan and roast for 15-20 minutes, until cauliflower is crisp on the outside and tender on the inside.
- Serve with reserved sauce for dipping. Enjoy!