Make this roasted cauliflower recipe because it's super tasty--but it also happens to be a crowd pleasing low carb recipe. The creamy sesame sauce is highly crave-able and cauliflower is the perfect vehicle to soak up all of the sauce. This is a super easy and vegetable side dish recipe.
1mediumCauliflowertrimed and cut into bite sized pieces
1 tbspolive oil
½tspsesame oil
½tspkosher salt
¼cuptahini
2tbsprice wine vinegar
2tbspsoy sauce
2tspsriracha
2tspsugar
2 garlic clovespeeled and finely minced (or grated on a microplane grater)
1tbsproasted sesame seedsfor garnish
2scallionssliced, for garnish
Instructions
Preheat oven to 375F degrees.
Spread the cauliflower on a rimmed baking sheet. Drizzle with olive oil and sesame oil. Sprinkle with kosher salt. Stir together to coat the cauliflower well in the oil. Roast in the preheated oven for 25-30 minutes until the cauliflower is tender and browning on the edges. Stir every 10 minutes for even roasting.
In a large bowl, whisk together the tahini, rice wine vinegar, soy sauce, sriracha, sugar, and minced garlic. Whisk until well combined.
When the cauliflower is cooked through, remove from the oven and add to the bowl with the sauce. Toss to coat the cauliflower evenly in the sauce.