4 Serves
109 Mins
Preheat your oven to 200°C and prepare the cauliflower florets by cutting them into uniform bite-sized pieces using a chef's knife.
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LebaneseVitamin K
25 µg / 120 µgVitamin B1
0 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
81 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
422 mg / 4,700 mgSodium
647 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Toss the cauliflower florets with olive oil, salt, and black pepper in a large mixing bowl until evenly coated.
Spread the seasoned cauliflower onto a baking sheet and roast until tender and golden brown, turning occasionally with tongs.
While the cauliflower roasts, whisk the tahini with a splash of hot water in a small bowl until smooth and creamy.
Transfer the roasted cauliflower to a serving dish and drizzle generously with the prepared tahini sauce before serving hot.
4
g21
g17
g
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Lebanese