Cauliflower Tahini Bake

Name: Cauliflower Tahini Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 cauliflower head; 5 large russet potatoes; 1 ½ lbs chicken breast (cubed); 1 teaspoon garlic powder; 1 teaspoon black pepper; salt to taste; 2 cups Greek yogurt; ¼ cup lemon (juice); 1 cup tahini paste; 1 cup water; 8 garlic cloves (minced)

3 steps

Prep:20minCook:40min

A succulent take on an underrated veggie that is easy to make and quite enjoyable to eat.

Updated at: Sat, 23 Nov 2024 11:38:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories4091.9 kcal (205%)

Total Fat208.9 g (298%)

Carbs353.3 g (136%)

Sugars37.2 g (41%)

Protein234.1 g (468%)

Sodium1595.8 mg (80%)

Fiber59.9 g (214%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1cauliflower head

5russet potatoes

large

1.5 lbschicken breast

cubed

1 teaspoongarlic powder

1 teaspoonblack pepper

salt

to taste

2 cupsgreek yogurt

¼ cuplemon

juice

1 cuptahini paste

1 cupwater

8garlic cloves

minced

Instructions

Step 1

Preheat oven to 450F. Cut the cauliflower into florets. Cube the potatoes into medium sized cubes. Bake for 40 minutes, flipping once then broil on high until golden brown

Step 2

Cube the chicken and sauté with some olive oil and add salt, garlic powder and black pepper for about 6-7 minutes or until cooked.

Step 3

In a medium sized Pyrex, add the baked cauliflower, potatoes and cooked chicken. Drizzle the tahini sauce all over. Garnish with toasted nuts and minced parsley.

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