Charred Tomato-Balsamic Butter Cauliflower w/ Tahini-Basil

Name: Charred Tomato-Balsamic Butter Cauliflower w/ Tahini-Basil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean, Moroccan, African
Ingredients: 3 tbsp unsalted butter, softened; 1 tbsp olive oil; 1 tsp tomato paste; 1 tsp balsamic vinegar; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp pepper; 1 small/medium head cauliflower, cut into 4 wedges; 1/2 cup Greek yogurt; 1 tbsp tahini; Juice of 1/2 lemon; 3 tbsp chopped fresh basil; 1/4 tsp garlic powder; 1/4 tsp salt, or more to taste; 1/4 tsp pepper; 2 tbsp water; Chopped scallions; Sliced almonds

5 steps

Prep:15minCook:40min

Updated at: Thu, 17 Aug 2023 06:37:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories206.5 kcal (10%)

Total Fat17.8 g (25%)

Carbs8 g (3%)

Sugars3 g (3%)

Protein6.3 g (13%)

Sodium473.6 mg (24%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.

OvenPreheat

Step 2

Make the butter. Add the butter, tomato paste, balsamic vinegar, salt, garlic powder, oregano and pepper to a small bowl. Mix to combine the ingredients into a paste.

Step 3

Add the cauliflower to the sheet pan, then coat each wedge with the butter on all sides. Place in the oven for 35-40 minutes, flipping to each side every 10 minutes or so.

Step 4

Make the tahini mixture. Add the yogurt, tahini, lemon juice, basil, garlic powder, salt and pepper to a bowl a mix to combine. Add the water and mix again until smooth.

Step 5

Plate the cooked cauliflower, then add a spoonful or two of the tahini mix to each wedge. Top with scallions and almonds.