Roasted Cauliflower with Tahini

Cauliflower takes center stage in this flavorful side dish, featuring roasted florets seasoned with fragrant fresh oregano, served over a creamy tahini sauce, and topped with shallots and pepperoncini for a tangy, acidic finish.

📝 Ingredients

• 1 large head cauliflower, (cut into florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped oregano
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 teaspoon red wine vinegar
• 1/4 cup tahini
• 1 clove garlic, (minced)
• 1 medium shallot, (minced)
• 4 pepperoncini, (thinly sliced)

👨‍🍳 Instructions

1. 1Add the cauliflower to a baking sheet and toss with olive oil and oregano. Season with kosher salt and pepper.
2. 2Spread in a single layer on the baking sheet and roast the cauliflower until tender and slightly charred, about 25 minutes. Sprinkle it with vinegar and set aside.
3. 3In a small bowl whisk together the tahini with the garlic and ¼ cup (57g) of water until a thin sauce forms (note: it will clump before it thins).
4. 4Spread the tahini sauce on a serving plate or bowl and top with the roasted cauliflower. Garnish with the shallot and pepperoncini and serve.