Tahini Cauliflower with Lemon and Smoked Paprika

By • August 25, 2012 0 Comments

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Author Notes: I have made this warm, tangy and smoky cauliflower more times than I can count. If you can find “South African Smoke” seasoning at Trader Joe’s I highly recommend it, but any smoky pepper flakes will do nicely.Girl Farm Kitchen

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Serves 4

  • 1 cauliflower
  • olive oil, salt & pepper
  • 1/2 lemon
  • 1/3 cup tahini
  • smoky pepper flakes or smoked paprika
  1. Heat your oven to 400 degrees. Cut the cauliflower into small florets and toss with a generous amount of olive oil, salt and pepper. Roast for 20-30 minutes, or until florets are nicely-browned on the edges.
  2. Meanwhile, whisk together the tahini and lemon juice in a large bowl. Add the cauliflower straight from the oven and toss to coat, adding a tiny bit of water or more juice if the dressing is too thick. Sprinkle with salt and pepper to taste and finish with the smoked paprika.

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