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A fast and fabulous healthy appetizer that will knock you socks right off!
Preheat the oven to 425 F.
Spread the cauliflower florets on a rimmed baking sheet in a single layer. Drizzle with oil. Sprinkle with salt and shake the pan to coat the cauliflower with oil and salt.
Roast in the oven for 25-30 minutes. Shake the pan once or twice during the roasting to turn the florets. Flip the stubborn florets with tongs.
Meanwhile place all the ingredients for the tahini dressing in a blender. Puree until smooth. If the dressing is too thick, add another tablespoon or two of water.
Serve the roasted cauliflower warm. Either drizzle the tahini dressing over the top or place in a bowl for dipping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!