4 Serves
103 Mins
5 g
10 g
15 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Cauliflower Florets
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ThaiVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
486 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Cut the cauliflower into uniform florets using a chef's knife on a cutting board.
Toss the cauliflower florets with olive oil, salt, and black pepper in a large mixing bowl until evenly coated.
Spread the seasoned cauliflower onto the prepared baking sheet and roast in the oven until golden brown and tender, approximately 30 to 40 minutes.
While the cauliflower roasts, whisk together the tahini, a splash of warm water, and a pinch of salt in a small bowl to create a smooth, pourable dressing.
Remove the roasted cauliflower from the oven and transfer to serving bowls.
Drizzle the prepared tahini dressing generously over the warm roasted cauliflower and serve immediately.
Olive Oil
Salt
Black Pepper
Tahini
Hot Water
Vitamin A
0 µg / 900 µgVitamin C
55 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48
g52
g28
g
Korean
SyrianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g