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Whole Roasted Cauliflower

by Rachel Gaewski featured in 6 Vegan Lunch Meal Preps

Inspired by go.com

Ingredients

for 4 servings

  • 1 head cauliflower
  • ½ cup
    tahini (145 g)
  • 3 tablespoons
    olive oil
  • 2 teaspoons
    turmeric
  • 2 teaspoons
    paprika
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    cumin
  • 2 teaspoons
    salt
  • 3 cloves garlic, sliced
  • pita, to serve
  • tzatziki sauce, to serve
  • fresh cilantro, chopped, to serve
    Calories 251
    Fat 20g
    Carbs 15g
    Fiber 5g
    Sugar 3g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
  3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
  4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
  5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
  6. Cut cauliflower into pieces and then separate florets.
  7. Serve on warm pita with tzatziki sauce and cilantro.
  8. Enjoy!
 

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