Cauliflower tahini
Cauliflower dipped tahini
Ingredients:
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2 heads cauliflower, cut into small florets
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1 tsp seasoned salt, more for later
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2 tsp smoked paprika
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1 1/2 tsp cayenne pepper
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1 tsp turmeric powder
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1 tsp ground corriander
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1/2 cup olive oil, more if needed
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1-2 garlic cloves, chopped
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1/3 cup plain yogurt
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1/3 cup lime juice
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3 tbsp tahini paste
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handful of c hopped fresh parsley to garnish
Instructions:
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Preheat the oven to 450 degrees F.
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Place the cauliflower florets ( fresh and raw ) on a large, lightly oiled baking sheet. In a small bowl, mix the spices. Toss the cauliflower with the spices and the olive oil until well-coated. If needed, add more olive oil, and toss again.
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Be sure to spread the cauliflower florets on the baking sheet in one layer. Roast in the 450 degrees F heated oven for 45 minutes; turn the florets over midway through roasting. When the cauliflower is tender and nicely browned in some parts, remove from the oven and let cool briefly.
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Place about 2/3 of the roasted cauliflower in the bowl of a food processor (you will use the rest later). Add the garlic, yogurt, lime juice, tahini paste and a pinch more seasoned salt. Blend until smooth. Test and season accordingly. If the dip is too thick, add very little water and blend again until you achieve desired consistency.
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Transfer the roasted cauliflower tahini dip into a serving bowl and drizzle a generous amount of olive oil. Top with the remaining roasted cauliflower and the fresh parsley.
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Gently mix well until well coated with tahini dressing, fresh parsley on top 👌🏻
