Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower and sweet potato with olive oil, salt, and pepper.
- Roast for 25-30 minutes, stirring halfway, until tender and golden.
- Spread the cauliflower and sweet potato in a single layer on the prepared baking sheet, leaving space between pieces.
- Whisk together the tahini, lemon juice, garlic, and salt. Add the water gradually, whisking until smooth and pourable, using 2–4 tablespoons as needed
- Transfer roasted vegetables to a serving bowl.
- Drizzle with tahini dressing and finish with herbs or sesame seeds if using.
- Serve warm or at room temperature.
Nutrition
Notes
• Cut the sweet potato into evenly sized cubes and the cauliflower into similarly sized florets.
• Avoid crowding the baking sheet. Use another tray if needed so the vegetables roast rather than steam.
• Stir halfway through roasting and check both vegetables for tenderness before removing them.
• Stir the tahini in its container before measuring if the oil has separated.
• Add dressing water gradually. Tahini can thicken when lemon juice is added; continue whisking and thinning until pourable.
• For advance preparation, keep the dressing separate and add it before serving. Finish with the optional herbs or sesame seeds.