Description
Recipe adapted from: Dishing Out Health
Ingredients
Scale
- 4 T. extra-virgin olive oil, divided
- 3/4 t. salt, divided
- 4 T. mild harissa paste, divided
- 2 T. honey
- 1 head of cauliflower, trimmed and sliced into florets
- 4 T. tahini
- 2 T. maple syrup
- 3 T. lemon juice
- 1/4 t. black pepper
- fresh parsley for garnish (optional)
Instructions
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Preheat oven to 425°F.
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In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, harissa paste and maple syrup. Add cauliflower and toss to evenly coat.
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Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss; bake for another 5 to 10 minutes, until caramelized and charred in some spots.
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Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil oil, 1/4 tsp. salt, tahini, honey, lemon juice, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water or extra lemon juice to thin out to desired consistency.
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Transfer baked cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and garnish with fresh parsley, if desired
Nutrition
- Serving Size: 1 cup
- Calories: 208
- Sugar: 8g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g