In Lebanon and much of the Middle East, Cauliflower is often fried in hot oil to a crisp and served with Lemon and Tahini dressing and warm Pita Bread. This oven roasted version is just as delicious, heart healthy and is my favorite way to eat Cauliflower.

Its so easy to make and trust me, your cravings will keep you coming back.

Organic Ingredients: serves 2

• 2 Heads Cauliflower, cut into equal bite size pieces

• 1/4 Cup Extra Virgin Olive Oil

• Celtic Sea Salt & Black Pepper to taste

• 1 Tbsp. Chopped Parsley, for garnish

• Lemon Wedges for serving

Garlic Lemon Tahini Dressing

• 4 Tbsps. Room temperature Tahini

• Approx. 1/4 Cup Water

• Juice of 2 Lemons

• 1 Clove Garlic, peeled and grated/minced

• Celtic Sea Salt, to taste

Method

Place Cauliflower, Olive Oil, Salt & Black Pepper on a baking sheet lined with parchment paper and mix well using your hands. Roast in a 450f oven for 20-25 minutes keeping a close eye on it once you get passed the 20 minute mark. You want the Cauliflower to be slightly brown and crispy on the edges but not burnt. In my oven this magic happens at exactly 25 minutes, but ovens vary.

To make Tahini Dressing, place room temperature Tahini in a bowl and mix well using a manual handheld whisk. Add Garlic and whisk. Slowly add Water, 1/8th of a cup at a time whisking as you go until you reach a creamy like consistency. Add the juice of two lemons and salt to taste. Continue to whisk until smooth.

Plate Cauliflower with Lemon Wedges and Tahini Dressing. Garnish with Parsley.

Video of me making Tahini Sauce.

Video of me making Roast Cauliflower.