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5 from 1 vote
Roasted Cauliflower Recipe
Perfectly Roasted Cauliflower with 'Creamy' Tomato Tahini Sauce {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Free of gluten, dairy, soy, corn, eggs, refined sugar.
Course: Side Dish
Cuisine: American
Keyword: soyfree, vegan, gluten free, dairy free, tahini, cauliflower, creamy, roasted
Servings: 4 people
Calories: 326 kcal
Author: Amie Valpone
Ingredients
  • 1/2 cup quinoa
  • 1 large head cauliflower cut into small 1 inch florets
  • 3 Tbsp. extra-virgin olive oil divided
  • Sea salt and freshly ground pepper to taste
  • 1 large head purple cabbage
  • 1 sweet potato
  • 1 cup R.W. Knudsen Tomato Red Bell Pepper Juice
  • 1 tsp. tahini sesame seed paste
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. finely chopped fresh parsley
  • 1 tsp. fresh orange zest
Instructions
  1. Cook quinoa according to package directions. Remove from heat, fluff with a fork, set aside and cover.
  2. Preheat the oven to 350 degrees.
  3. Poke holes in the sweet potato using a fork. Bake the sweet potato on a rimmed baking sheet for 1 hour or until tender.
  4. Place the cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 30 minutes.
  5. Cut the cabbage in half and then again in half so that you have quarters. Place the four quarters on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 40 minutes.
  6. Meanwhile, peel the sweet potato and place it in the food processor. Add the R.W. Knudsen Tomato Red Bell Pepper Juice, 1 Tbsp. olive oil, tahini, 1/4 tsp. sea salt and 1/4 tsp. pepper and puree until smooth. Transfer to a small bowl and set aside.
  7. In the center of a large serving platter or in a large skillet, add 3/4 of the cooked quinoa. Then add the roasted cauliflower and cabbage on top of the quinoa. Add the remaining 1/4 of the cooked quinoa on top and drizzle with the tomato sauce. Season to taste with sea salt and pepper and serve warm. Garnish with the parsley and orange zest.
Nutrition Facts
Perfectly Roasted Cauliflower with 'Creamy' Tomato Tahini Sauce {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 326 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 392mg17%
Potassium 1328mg38%
Carbohydrates 46g15%
Fiber 10g42%
Sugar 14g16%
Protein 10g20%
Vitamin A 7536IU151%
Vitamin C 207mg251%
Calcium 157mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.