snacks by Shira vol. 72: roasted cauliflower bowl



1 head cauliflower, cut into small florets
3 Tbsp EVOO
3/4 red onion
1 tsp cumin
1 tsp paprika
pinch of sea salt

for the tahini dressing

1/4 cup tahini
1 clove garlic
1/4 tsp sea salt
pinch pepper
juice of 1 lemon
3 Tbsp water

optional toppings: fresh dill, roasted pistachios


  1. Preheat oven to 420.
  2. Toss the cauliflower florets in a bowl and sliced onion with the EVOO, cumin, paprika, and sea salt, coating both sides evenly.
  3. Place in one layer on parchment lined baking sheet.
  4. Roast for 25 minutes, flipping once, or until golden.
  5. Top with tahini dressing, fresh dill and roasted pistachios.
  6. Enjoy!

xx Shira