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4 Serves
104 Mins
Preheat your oven to 200°C. Cut the cauliflower into bite-sized florets using a chefs knife on a cutting board.
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JamaicanVitamin K
83 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
517 mg / 4,700 mgSodium
654 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Toss the cauliflower florets with olive oil, salt, and black pepper in a large bowl, then spread them evenly onto a baking sheet.
Roast the cauliflower in the oven until golden brown and tender, about 40 to 45 minutes, turning halfway through.
While the cauliflower roasts, whisk together the tahini, lemon juice, and a splash of hot water in a mixing bowl until smooth and creamy.
Transfer the roasted cauliflower to a serving dish and drizzle generously with the prepared tahini sauce before serving hot.
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Syrian