Blackened Cauliflower with Green Tahini

Name: Blackened Cauliflower with Green Tahini
Cuisine: Middle Eastern
Ingredients: 2 small heads of cauliflower (cut into medium florets); 2 tsp smoked paprika; 1 1/4 tsp kosher salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp ground coriander; 1/8 tsp cayenne pepper; 3 Tbsp maple syrup; Olive oil to coat; 1 cup cilantro leaves; 1/2 cup mint leaves; 1/4 cup tahini; 1/4 cup olive oil; 1 lemon (zested and juiced); 1 jalapeño (chopped (seeds removed if you don’t want it to be too spicy!)); 1 clove of garlic (smashed); Salt and pepper to taste; Sesame seeds; Pomegranate seeds

7 steps

Serves 4

Updated at: Thu, 21 Nov 2024 08:51:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories338.9 kcal (17%)

Total Fat26.6 g (38%)

Carbs24 g (9%)

Sugars13.1 g (15%)

Protein5.9 g (12%)

Sodium837.7 mg (42%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425ºF and line a baking sheet.

Step 2

In a small bowl, mix paprika, salt, onion powder, garlic powder, thyme, coriander, and cayenne until combined.

Step 3

Add cauliflower to a large bowl and coat with olive oil. Drizzle with maple syrup. Add in all the seasoning and toss to coat the cauliflower in the oil and spices.

Step 4

Transfer to the prepared baking sheet and roast for 25-35 minutes until golden and a bit charred.*

Step 5

While cauliflower roasts, make the sauce. Add all ingredients for the green tahini to a blender and blend until smooth.

Step 6

Taste cauliflower when it comes out of the oven to see if it needs a sprinkling of salt.

Step 7

Serve cauliflower topped with green tahini, sesame seeds, and pomegranate.

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