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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
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    4 servings

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.
Nutrition 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.

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