Caramelized Cauliflower With Tahini

Here’s another recommended recipe we found from Food52.
Reference Link:
Caramelized Cauliflower With Tahini:

Photo by Megan Olson

Serves
3

Author Notes

Golden roasted Caramelized Cauliflower with Tahini & fried onions. A delicious gluten free, Paleo, Vegan, low calorie dish that makes a tasty side or appetizer! —Megan Olson

Ingredients

1

head of cauliflower, cleaned, leaves removed & cut into florets (about 4 cups)

1

small white onion, halved & sliced thinly (about 2 cups)

1 tablespoon

extra virgin olive oil

4 tablespoons

lemon juice

3 tablespoons

minced garlic

2 teaspoons

paprika

2 tablespoons

parsley

¹/₂ teaspoon

salt

¹/₂ teaspoon

pepper

¹/₈ cup

tahini

Directions

Preheat oven 425 degrees F

Place cauliflower in a single layer on a baking sheet lined with parchment paper

Add 1/4 tsp each salt & pepper to cauliflower

Bake cauliflower 15 minutes then turn on the broiler on high to cook another 5 minutes

Remove cauliflower from oven & place aside

While cauliflower is cooking, heat a medium pan to medium high

Add extra virgin olive oil to the pan

Once the oil is hot, add the onions to the pan

Cook the onions until tender, stirring constantly

The onions can burn fast so watch carefully & remove when tender 8-10 minutes otherwise they will burn

Place onions on a paper towel & add 1/2 tsp salt & pepper

To the pan you used to cook the onions, turn the heat to low & add minced garlic

You should have enough oil left in the pan otherwise add a tiny bit more

After a minute, turn heat off add lemon juice, paprika, 1 tbsp parsley, tahini & whisk in 12 tbsp warm water to thin (I added 12 tbsp to mine)

Be sure to continuously whisk the sauce as you’re adding the water or it may burn

Place cauliflower in a bowl, add onions to the top then spoon tahini over it (I like to reserve about half the sauce for dipping)

Sprinkle remaining cauliflower on top & enjoy!