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–+ servings

Roasted Cauliflower & Broccoli with Tahini Basil Sauce

An incredibly delicious way to enjoy vegetables. The perfect side dish on your holiday table.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

Roasted Cauliflower & Broccoli

  • 1 broccoli crown cut into florets (about 7.75 ounces/220g)
  • ½ head cauliflower cut into florets (about 12 ounces/335g)
  • 2 teaspoons (10ml) olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Pinch red pepper flakes

Tahini Basil Sauce

  • 1 ½ tablespoons 22g tahini
  • 1 ounce 28g spinach, about a large handful
  • 7 leaves basil
  • 1 tablespoon 15ml water
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt or to taste
  • Pomegranate seeds optional, for garnish
  • Microgreens optional, for garnish

Instructions
 

  • Preheat oven to 375°F (176°C).
  • Add the broccoli and cauliflower to a large sheet pan. If you like to use parchment paper you can but I prefer not to. Drizzle the oil and seasonings over top. Use clean hands to toss and mix together.
  • Roast in oven for 15 to 20 minutes until it is roasted to your liking.
  • Meanwhile, add all the tahini basil sauce ingredients to a small blender. Blend until smooth. If it is too thick or not blending to be smooth add an extra teaspoon of water.
  • Once the vegetables are done place on serving dish and drizzle with the sauce. Garnish with pomegranate seeds and microgreens, if desired.

Video

Keyword holiday side dishes, roasted broccoli and cauliflower, tahini basil sauce, tahini recipes
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