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Roasted Cauliflower & Carrots with Lemony Tahini Sauce | Living Healthy in Seattle

Roasted Cauliflower & Carrots with Lemony Tahini Sauce

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1

Ingredients
  

Vegetables

  • 4 cups medium cauliflower florets
  • Extra virgin olive oil, enough to lightly coat vegetables
  • 3/4 cup roughly chopped carrots
  • Pink sea salt, to taste
  • Freshly cracked black pepper, to taste

Sauce

  • 2 tablespoons tahini (no added oil or sugar)
  • 1-2 tablespoons warm water, depending on the thickness of your tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure maple syrup (optional)
  • 1 pinch cayenne pepper (optional)
  • 1 tablespoon chopped fresh Italian parsley
  • Pink sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions
 

  • Heat oven to 425.
  • Line a rimmed large metal baking sheet with parchment paper.
  • Toss the cauliflower with enough oil to lightly coat.
  • Roast for 20 minutes.
  • Add the carrots to the pan gently tossing with the cauliflower. Add more oil if necessary.
  • Roast for 20 minutes, or until the vegetables are tender and lightly golden brown.
  • Season with salt and pepper.
  • Meanwhile, whisk the tahini with the water, lemon juice, maple syrup (if using), cayenne pepper (if using), parsley, salt and pepper. Taste and adjust the ingredient amounts to your liking.
  • Fold the sauce into the roasted vegetables.
  • Enjoy warm, room temperature or cold.