snacks by Shira vol. 63: paleo roasted broccoflower with tahini



1 head broccoflower, cut into small florets
3 Tbsp olive oil
1 tsp paprika
1 tsp sumac
1 tsp cumin
pinch of sea salt

for the tahini dressing
1/4 cup tahini
1 clove garlic
1/4 tsp sea salt
juice of 1 lemon
3 Tbsp water

optional toppings: toasted pine nuts and lemon zest


  1. Preheat oven to 420.
  2. Toss the broccoflower florets in a bowl with the olive oil, paprika, sumac, cumin, and sea salt. Mix until combined evenly.
  3. Place the florets on a parchment lined baking sheet and pour the remaining marinade on top.
  4. Roast for 25 minutes, flipping once, or until golden.
  5. Combine all ingredients for the tahini dressing in a small bowl and drizzle on top of the florets. Add optional toppings.
  6. Enjoy!

xx Shira