Roasted Cauliflower with Tahini Yogurt Sauce
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
Ingredients
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head cauliflower (about 1-1/2 pounds), cut into 4 wedges
- sauce:
- 1/2 cup fat-free plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1/4 teaspoon salt
- Dash paprika
- Dash cayenne pepper
- Minced fresh parsley
Directions
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1Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender.
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2For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.
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