Recipe and photo credit: Sam Perpignand @saltnsprinkles
5m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
Servings: 2
Ingredients
- Cauliflower
- 1 small head of cauliflower, cut into bite sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 tablespoons Lawry's® Hot Garlic Parmesan Seasoning
- Grated Parmesan cheese (optional)
- Chopped fresh cilantro, to garnish
- Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon mustard
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon Lawry's® Casero Ground Black Pepper
- 2 to 4 tablespoons water
INSTRUCTIONS
- 1 For the Cauliflower, place a large, rimmed baking sheet in the oven. Preheat oven to 450°F. In a large bowl, toss cauliflower with olive oil, garlic and Lawry’s Hot Garlic Parmesan Seasoning.
- 2 Remove baking sheet from oven and carefully spread cauliflower on pan in an even layer.
- 3 Roast 30 minutes, tossing halfway through. (Keep an eye on the cauliflower to make sure it doesn’t burn.)
- 4 Meanwhile, for the Tahini Dressing, whisk tahini, lemon juice, mustard, salt and black pepper in a small bowl until well blended. Add water 1 tablespoon at a time until desired consistency is reached.
- 5 Sprinkle cauliflower with grated Parmesan cheese and chopped cilantro, if desired. Serve with Tahini Dressing.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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