Roasted Cauliflower with Tahini Yogurt Sauce Recipe

Roasted Cauliflower with Tahini Yogurt Sauce Recipe
Roasted Cauliflower with Tahini Yogurt Sauce Recipe photo by Taste of Home
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Roasted Cauliflower with Tahini Yogurt Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

Preheat 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.
For sauce, in a small bowl, mix yogurt, lemon juice, tahini and seasonings; serve over cauliflower. Sprinkle with parsley. Yield: 4 servings.
Originally published as Roasted Cauliflower with Tahini Yogurt Sauce in Country Woman February/March 2016

Nutritional Facts

1 cauliflower wedge with about 2 tablespoons sauce: 177 calories, 14g fat (3g saturated fat), 4mg cholesterol, 421mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 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
  1. Preheat 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.
  2. For sauce, in a small bowl, mix yogurt, lemon juice, tahini and seasonings; serve over cauliflower. Sprinkle with parsley. Yield: 4 servings.
Originally published as Roasted Cauliflower with Tahini Yogurt Sauce in Country Woman February/March 2016

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