Sweet & Spicy Roasted Cauliflower with Tahini Beet Dressing
Active Time: 20 minutes • Total Time: 50 minutes
Yields: 4-6 servings
- FOR THE DRESSING
- 1 medium red beet, roasted, cooled and peeled (or substitute pre-cooked beets or even canned beets)
- 2 tablespoons tahini
- 1 teaspoon kosher salt
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons apple cider vinegar
- 2 cloves garlic, roughly chopped
- FOR THE CAULIFLOWER
- 4 cups Earthbound Farm organic cauliflower florets
- 2 tablespoons maple syrup
- 2 tablespoons sriracha
- 2 tablespoons olive oil
- 1/2 tablespoon tamari
- 1/2 teaspoon black pepper
This is cauliflower with a definite kick! We all love roasted cauliflower (don’t we?), but this recipe elevates that roast with sweet and spicy fireworks and laces it with a gorgeous pink drizzle to cool the mouth and dress up the dish. If you’re not up for the heat, dial back the sriracha.
FOR THE DRESSING
Blend all ingredients in a blender or a food processor till they’re completely smooth. Adjust the salt as needed. If the dressing is a bit thick, add in water by the teaspoon.
FOR THE CAULIFLOWER
Preheat oven to 400º. Line a baking sheet with parchment paper.
In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
Bake for 30 minutes or until cauliflower is tender.
Drizzle with beet-tahini dressing and serve with more dressing on the side.