Robin Bashinsky
Recipe by Cooking Light May 2015

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Recipe Summary

Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

150 calories; fat 12.2g; saturated fat 1.7g; sodium 202mg.
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