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
juice of 1 lemon
3 Tbsp water
optional toppings: fresh dill, roasted pistachios
- Preheat oven to 420.
- Toss the cauliflower florets in a bowl and sliced onion with the EVOO, cumin, paprika, and sea salt, coating both sides evenly.
- Place in one layer on parchment lined baking sheet.
- Roast for 25 minutes, flipping once, or until golden.
- Top with tahini dressing, fresh dill and roasted pistachios.