Ingredients
Scale
- 1 – 2 Tablespoons olive oil
- 1 – 2 Tablespoons Shawarma Seasoning
- 1 head of cauliflower, cored and broken into small florets
- 1 red onion, peeled & sliced thin
- Salt
For the lemon avocado tahini dipping sauce:
- Zest & juice of 1/2 a lemon
- 1 – 2 garlic cloves, peeled & chopped fine
- 1/2 of a ripe avocado
- 1/3 cup plain yogurt
- 1 Tablespoon tahini
- 1 Tablespoon light mayo
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- A pinch of dill
- 2 – 3 Tablespoons milk
Instructions
- Preheat the oven to 450 F. Cut the cauliflower into florets. In a small bowl, stir together the olive oil with the shawarma seasoning. In a large bowl, toss the spiced oil with the cauliflower to coat all the pieces. Sprinkle lightly with salt and toss again. Spread the cauliflower onto a rimmed baking sheet, sprinkle the onions over and set in the oven.
- Roast at 450 F. for 10 – 15 minutes or until the bottom of the cauliflower is nicely browned, then stir (or turn) the cauliflower and return to the oven to roast again for 5 – 10 minutes more or until the cauliflower is crispy and browned on the edges and the onions are browned.
- While the cauliflower is cooking, put all the ingredients for the dipping sauce into a mini food processor or small blender cup and blend until smooth, adding milk as needed to thin to the desired consistency.
- Remove from heat and serve immediately with the dipping sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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