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Tahini Roasted Cauliflower

Yield

Serves 6 (serving size: 3/4 cup)

Ingredients

  • 1/3 cup tahini
  • 2 tablespoons drained capers
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon crushed red pepper
  • 6 cups smal cauliflower florets
  • Cooking spray
  • Half a lemon
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • Additional crushed red pepper (optional)

Nutrition Information

  • calories 150
  • fat 12.2 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 202 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 475°. Combine tahini, capers, olive oil, and 3/4 teaspoon crushed red pepper in a large bowl, stirring with a whisk. Add cauliflower florets; toss to coat. Arrange cauliflower in a single layer on a foil-lined baking sheet coated with cooking spray. Roast 15 minutes, stirring halfway through cooking. Remove from oven; squeeze juice of lemon over top. Sprinkle with parsley, salt, and, if desired, additional red pepper.