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Roasted Cauliflower Wedges with Creamy Tahini Sauce – vegetarian recipe
Stav Kogan

Roasted Cauliflower Wedges with Creamy Tahini Sauce

Forget boring, steamed cauliflower! We're taking this humble vegetable to a whole new level of deliciousness. By roasting thick, steak-like wedges with parmesan and garlic, we create a caramelized, crispy exterior and a tender, melt-in-your-mouth center. Topped with a zesty and c
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • For the Cauliflower Wedges
  • 1 large head of cauliflower, cut into four thick wedges
  • 3 tbsp (45 ml) olive oil
  • ¼ cup (25 g / 0.88 oz) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Creamy Tahini Sauce
  • ½ cup (120 g / 4.2 oz) Greek yogurt
  • 1 tbsp (15 ml) fresh lemon juice
  • ½ tbsp (8 g / 0.28 oz) tahini
  • ¼ tsp salt
  • 1 pinch of paprika
  • Fresh parsley, minced, for garnish
  • for Perfect Roasted Cauliflower
  • Ensure the cauliflower is completely dry before rubbing it with the oil mixture; this is the secret to a crispy, not steamy, result.
  • For the best flavor, use freshly grated Parmesan cheese rather than the pre-shredded kind, as it melts and browns more effectively.

Method
 

  1. Preheat your oven to 400°F / 200°C.
  2. Line a large baking sheet with parchment paper.
  3. In a small bowl, whisk together the olive oil, grated parmesan, minced garlic, salt, and pepper to create a paste.
  4. Pat the cauliflower wedges dry with a paper towel. Carefully rub the parmesan mixture all over each wedge, ensuring they are evenly coated.
  5. Arrange the cauliflower wedges on the prepared baking sheet, leaving space between each one.
  6. Roast for 35-45 minutes, flipping halfway through, until the edges are golden brown and crispy and a knife can be easily inserted into the thickest part.
  7. While the cauliflower roasts, prepare the sauce.
  8. In a separate bowl, combine the Greek yogurt, lemon juice, tahini, salt, and paprika.
  9. Whisk until smooth and creamy.
  10. To serve, place the roasted cauliflower wedges on a platter, drizzle generously with the tahini sauce, and garnish with fresh minced parsley.
  11. Don't overcrowd the baking sheet. Give the wedges plenty of space to allow hot air to circulate, which helps them caramelize instead of steam.
  12. Let the tahini sauce sit for at least 10 minutes before serving to allow the flavors to meld together.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 7.6gFat: 15.4g

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