1 cup roughly chopped fresh Italian parsley (35 g)
Dressing
¼ cup tahini (60 mL)
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water (60 mL)
¼ cup olive oil (60 mL)
kosher salt, to taste
freshly ground black pepper, to taste
Nutrition Info
Calories 305
Fat 25g
Carbs 17g
Fiber 6g
Sugar 5g
Protein 6g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step
In a large bowl, toss the cauliflower and carrots with the cumin, paprika, salt, pepper, and olive oil until well-coated.
3. Step
Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
4. Step
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
5. Step
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots and toss well.
