Photo: Mike Kenneally
Cauliflower with Tahini Sauce
10 ingredients
10 min + 35 min
4
openrecipes
A no-fry homemade take on Arnabeet Mekleh—Middle Eastern style roasted cauliflower with tahini garlic dipping sauce.
Estimated Nutrition (whole recipe, rough)
294
Calories
7g
Protein
23g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE SAUCE:
- 2 cloves Tahini Paste Homemade Or Store Bought
- ¼ cups Garlic, Minced
- 2 Tablespoons Lemon Juice
- ½ teaspoons Extra Virgin Olive Oil
- 1 pinch Kosher Salt
- 1 whole Cayenne Pepper
- 2 Tablespoons FOR THE CAULIFLOWER:
- 2 pinches Head Of Cauliflower, Cored And Cut Into Bite-sized Florets
- 1 Tablespoon Extra-virgin Olive Oil Or Enough To Coat The Cauliflower
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes