Whether you enjoy this as an appetizer, side dish or main meal, this tasty combination will not disappoint! If you don’t feel like drizzling the sauce over the veggies, try dipping the veg in the sauce instead.
Roasted Broccoli and Cauliflower with Garlic-Parsley-Tahini Sauce
Ingredients
- 1 pound broccoli (about half of whats in your
- box) cut into chunks stems too, just peel them
- 1/2 your cauliflower head cut into chunks
- 2 tablespoons Driftless Sunflower Oil (or
- olive oil)
- remaining Italian parsley coarsely chopped
- Salt and freshly ground pepper to taste
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- For the tahini sauce
- 2 fresh garlic cloves cut in half
- 1/2 your bunch of Italian Parsley
- Salt to taste
- 1 cup sesame tahini
- 1/4 cup Driftless Sunflower Oil or olive oil
- 6 tablespoons fresh lemon juice (more to
- taste)
- 2/3 cup water
- Red pepper flakes to taste
Instructions
- In a food processor or blender, combine garlic and parsley with the oil, salt, lemon juice and water. Gently puree until the sauce has the consistency of runny yogurt (add more water, if necessary). Taste and adjust salt.
- Heat the oven to 450 degrees.
- Toss the broccoli and cauliflower with the oil, salt, and pepper. Place on an oiled baking sheet (or two) in an even layer. Roast until the tops are nicely browned, stirring and flipping over (tongs are a good tool for this) after 8minutes, roasting about 15-20 minutes total (until tender).
- Remove from the oven and transfer to a platter or to individual serving plates.
- Drizzle on the tahini sauce, sprinkle with remaining parsley and serve.
