Cauliflower with Tahini Sauce & Aleppo Pepper

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1 large head cauliflower, broken into florets (about 10 cups)
¼ c. lemon juice
¼ c. Sahadi Tahini (sesame paste)
¼ c. extra virgin olive oil
1 tb Sahadi 7 Spice Lebanese Seasoning
½ c. parsley chopped and separated into two ¼ c
1 tb Sahadi Aleppo Pepper



Preheat oven to 450. Spray a baking pan or grease with olive oil. Toss cauliflower with all ingredients except ¼ c. parsley and Aleppo pepper. Cover tightly with foil and roast 15 minutes covered. Uncover and roast 10 minutes more or until beginning to brown. Sprinkle with remaining ¼ c. parsley and Aleppo pepper. Serve warm or at room temperature.

Serves 6


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