Roasted Cauliflower with Lemon-Tahini Sauce Low-Carb Recipe
This is a very simple dish that makes a nice, seasonal side dish, eaten all over the Middle East. Only 1 net gram of carbs, made completely the traditional way with no adjustments!
- Yield: 6 1x
- Category: Low-Carb
Ingredients
Scale
- 1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
- 4 teaspoons olive oil
- 2 cloves garlic, mashed
- 2 tablespoons tahini
- 1/4 lemon
- 1/4 teaspoon salt, or to taste
- 1 tablespoon chopped parsley
- 1 teaspoon toasted sesame seeds
Instructions
- Put oven rack in top position. Preheat oven to 425° F.
- Cut up the cauliflower. You want chunks that are fork handy and small enough to get into your mouth, but not so small they’ll need to be eaten with a spoon.
- Toss the cauliflower pieces with half the olive oil, and season with salt. Spread on a large cookie sheet with closed sides (a jelly roll pans works nicely), and bake 12-15 minutes, or until cauliflower is fork-tender and slightly browned.
- Meanwhile, heat remaining half of olive oil in a small pan over medium heat. Sauté garlic in oil 1 to 2 minutes or until fragrant. Stir in tahini, lemon juice, 5 tablespoons water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce until it’s smooth and uniform, then drizzle it over the cauliflower. Sprinkle it with parsley and sesame seeds, surround it with wedges from the rest of the lemon and serve. Alternately, put it in a large bowl and serve the sauce on the side, which would be the Saudi way.
Nutrition
- Serving Size: 10 g
- Calories: 61
- Sugar: 0 g
- Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 1.6 g
- Fiber: 0.6 g
- Protein: 1 g
