Lebanese Style Cauliflower
Serve room temperature or hot. It's delicious!
Servings: 4 servings
Ingredients
- 1 head cauliflower washed, trimmed and cut into bite sized pieces
- 1 - 2 carrots peeled and cut into julienne strips or shredded
- drizzle of olive oil
- sprinkle of salt
- juice of one lemon
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 350°
- Toss the cauliflower with a drizzle of olive oil and a sprinkle of salt.
- Arrange on a baking sheet and place in the oven. Roast for 25 minutes.
- Drizzle the julienned carrots with a little more oil and place on a separate tray. Place in the oven after the cauliflower has had a good head start. Roast both for another 15 minutes or until the cauliflower is golden brown and the carrots have softened.
- Mix the lemon juice, tahini and a tablespoon of olive oil in the bottom of a large mixing bowl.
- Toss the cauliflower and carrots with the tahini/lemon juice dressing.
- Stir in the chopped parsley. Taste and add more salt and pepper as desired.