Preparation Time: 10 minutes
Cooking Time: 55 minutes
Serving: 4
Ingredients
• ¼ cup of parmesan cheese (grated)
• 3 tbsps. of olive oil
• 2 cloves of garlic (minced)
• ¼ tsp. of salt
• 1/3 tsp. of pepper
• 1 cauliflower (cut in four wedges)
For the sauce:
• ½ cup of Greek yogurt
• 1 tbsp. of lemon juice
• ½ tbsp. of tahini
• ¼ tsp. of salt
• 1 pinch of paprika
• Parsley (minced)
Directions:
1. Preheat your oven at one hundred and fifty degrees Celsius. Mix the first five ingredients. Rub the mixture over the wedges of cauliflower. Grease a baking tray with cooking spray.
2. Arrange the wedges of cauliflower on the baking tray. Roast for forty minutes. For the sauce, combine lemon juice, yogurt, seasonings, and tahini in a bowl. Serve the cauliflower wedges and drizzle tahini sauce on top. Garnish with parsley.
Nutrition:
179.6 Calories
7.6g Protein
15.4g Fat
