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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 Method

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

Method
 

  1. Heat oven to 425.
  2. Line a rimmed large metal baking sheet with parchment paper.
  3. Toss the cauliflower with enough oil to lightly coat.
  4. Roast for 20 minutes.
  5. Add the carrots to the pan gently tossing with the cauliflower. Add more oil if necessary.
  6. Roast for 20 minutes, or until the vegetables are tender and lightly golden brown.
  7. Season with salt and pepper.
  8. 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.
  9. Fold the sauce into the roasted vegetables.
  10. Enjoy warm, room temperature or cold.