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Roasted Curried Cauliflower Tahini Sauce Whole30 Paleo Primal Gourmet Easy Recipe Pantry Friendly

Roasted Curried Cauliflower with Tahini Sauce - Whole30, Paleo

With just a few ingredients, you'll have this delicious and easy-to-make crispy Roasted Curried Cauliflower with Tahini Sauce on the table in no time at all!
Prep Time 5 mins
Cook Time 40 mins
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Indian, Mediterranean, Middle Eastern
Servings 4 servings

Ingredients
  

For the Tahini Sauce

  • ½  cup  100% pure toasted sesame seed paste  tahini
  • clove  garlic finely chopped
  • tablespoon  lemon juice
  • ¼  teaspoon  kosher salt
  • ½  cup  ice cold water

For the Cauliflower

  • 1 head cauliflower – cut into florets
  • 1 medium yellow onion – thinly sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons curry powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

Instructions
 

For the Tahini Sauce

  • In a bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon. If your tahini sauce is too thick, add a bit more water. If it’s too runny, add a bit more sesame seed paste.

For the Cauliflower

  • Preheat oven to 425F. Line a large sheet pan with parchment paper.
  • Add the cauliflower and onion to the sheet pan, drizzle with oil, and season with curry powder, salt and pepper. Toss to coat and spread out into a single layer. Transfer to oven and roast, tossing halfway, until the cauliflower is golden brown and fork-tender, 35 to 40 minutes.
  • Spoon the tahini sauce into a serving bowl and top with the roasted cauliflower and onions. Serve immediately.
Keyword curried cauliflower, easy cauliflower recipe, roasted cauliflower, roasted curried cauliflower, tahini sauce