Roasted Cauliflower with Tahini Cilantro Dressing
Crispy roasted cauliflower drizzled with tangy tahini and the fresh taste of cilantro make this a great low carb side dish.
Servings: 6 people
Calories: 116kcal
Cost: $5
Equipment
Ingredients
Roasted Cauliflower
- 1 medium cauliflower
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon Black Pepper
- 1 tablespoon paprika
Tahini Cilantro Dressing
- ¼ cup tahini
- 1 tablespoon lime juice
- ¼ cup cilantro leaves
- 1 clove garlic
- ½ cup water
- ⅛ teaspoon salt
Instructions
Roasted Cauliflower
- Trim and clean cauliflower and cut into bite sized pieces. Try to cut more flat sides for extra crispiness
- Toss in a large bowl with olive oil, salt, black pepper and paprika
- Spread onto a parchment lined baking sheet and bake in the oven at 425 °F oven for 20 minutes, flip and bake for another 10 minutes or until golden and crispy.
Tahini Cilantro Dressing
- Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Add more water for desired consistency. Drizzle over roasted cauliflower or serve in a small bowl for dipping.
- (Refer to the video instructions below if further clarification is needed)
Video
Notes
3g net carbs per serving.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Notes:
For extra crispiness try not to overcrowd the baking sheet. Cauliflower needs room to breath in order to get crispy. Spread out cauliflower so flat sides are facing down for extra crispiness.
Nutrition
Serving: 1cup | Calories: 116kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Fiber: 1g | Sugar: 2g