Spicy Roasted Cauliflower |
Author: Nicole
- 1 head cauliflower (about 2-1/4 pounds), cut into florets
- 2 to 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 4 garlic cloves, minced
- 1 teaspoon red pepper chili flakes
- 1 teaspoon kosher salt or coarse salt
- ¼ cup tahini
- Juice from 1 lemon (~1 ounce)
- 1 tablespoon chopped cilantro
- Heat the oven to 400°F. Cover a large baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, turmeric, sweet paprika, garlic, red pepper chili flakes and salt.
- Arrange cauliflower on a baking sheet and roast until tender about 25 to 30 minutes.
- Meanwhile mix tahini with lemon juice. If you can’t drizzle it over the cauliflower, add a bit of warm water until you can.
- Remove cauliflower from oven and place on a platter. Drizzle with tahini-lemon mixture and sprinkle cilantro.
- Serve warm or at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/spicy-roasted-cauliflower/
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