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Roasted Cauliflower with Beet Tahini Dressing

February 5, 2020

Equipment:

  • Food processor or blender
  • Grater or zester
  • Bowls
  • Baking sheet
  • Aluminum foil
  • Paper towels or a paring knife

Ingredients:

Beet Tahini Dressing

  • ½ POUND beets (approximately 2 small or 1 medium to large)
  • 1 medium-sized garlic clove (or 2 small)
  • 1 TBSP olive oil
  • ¼ CUP tahini
  • zest of 1 lemon
  • 2 TBSP lemon juice
  • 1 TBSP cold water
  • ¼ TSP salt (⅛ TSP for roasting, ⅛ TSP for processing)
  • ¼ TSP pepper (⅛ TSP for roasting, ⅛ TSP for processing)
  • ⅛ CUP pine nuts, toasted, for garnish

Roast pine nuts in an oven at 350 degrees for 3-4 minutes. These delicious and nutritious seeds quickly go from zero to toasted so keep an eye on them.

Makes: 1 cup

Roasted Cauliflower

  • ½ head cauliflower, washed and broken into florets
  • 1 medium sweet onion
  • 2 cloves garlic
  • 2 TBSP olive oil
  • ¼ tsp salt
  • ⅛ tsp pepper 

Makes: 2 servings

Directions:

Step 1: Make the Beet Tahini Dressing

  • Preheat oven to 375°
  • Trim beet greens, rinse and clean beets. Place beets in a bowl. Leave them whole and don’t dry them as the extra water will help them steam.
  • Toss beets with oil and ⅛ TSP each of the salt and pepper to coat them.
  • Place beets on a piece of aluminum foil large enough to enclose them in a pouch to steam them as they roast. We recommend roasting rather than boiling as the beets retain greater flavor and color.
  • Place foil pouch on a baking sheet and roast for 40-45 minutes (small beets will cook faster so you’ll want to check them after 20-30 minutes). 
  • The beets are done when tender and you feel no resistance when inserting a knife.
  • Let beets cool for 10-15 minutes. Once cooled, using paper towels, you will be able to gently scrub away the skin. You can also use a paring knife to peel away the skin if you prefer.
  • Add beets, lemon juice, lemon zest, water, remaining salt and pepper, tahini into your blender or food processor. 
  • Blend until it’s the consistency of a thick, creamy salad dressing.
  • Set aside.

Step 2: Roast the Cauliflower

  • Preheat oven to 400°
  • Cut the onion in half lengthwise, root to tip. Peel to remove the skin. Slice each half lengthwise into ¼” slices.
  • Peel and smash the garlic
  • Toss cauliflower florets, onion slices, salt, pepper and smashed garlic in a bowl with olive oil to coat. 
  • Spread into a single layer on a baking sheet or sheet pan and roast in the oven for 15-20 minutes or until crisp around the edges.
  • Spread a swirl of beet tahini dressing onto a serving plate and arrange the roasted cauliflower florets on top.
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