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Ingredients
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1 pound cauliflower florets
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1 tablespoon grapeseed oil
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1 pinch ground cumin
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salt and ground black pepper to taste
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2 tablespoons tahini
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1 tablespoon Sriracha sauce
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2 teaspoons water, or as needed
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1 tablespoon chopped cilantro
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1 teaspoon sesame seeds
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
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Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
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Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
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Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
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Plate cauliflower and garnish with cilantro and sesame seeds.
Nutrition Facts (per serving)
221 | Calories |
16g | Fat |
17g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 221 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 2g | 10% |
Sodium 482mg | 21% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 8g | 27% |
Total Sugars 6g | |
Protein 7g | 15% |
Vitamin C 107mg | 119% |
Calcium 134mg | 10% |
Iron 3mg | 18% |
Potassium 774mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.