No-oil Roasted Cauliflower

By the Gracious Vegan

There’s nothing quite like roasted vegetables. But all that oil can add lots of empty fat calories (3 Tablespoons of oil adds 360 calories). Through a lot of trial and error, I found an easy way to make roasted cauliflower using tahini and savory spices (only 90 calories). I would say that the taste is better, because the tahini brings a nuttiness that oil-roasted vegetables don’t have. I recommend trying the addition of North African spices to this low-fat cauliflower—they provide variety if you’re looking for an occasional change. You can control the spiciness, so don’t be afraid to experiment.

Preheat the oven to 450 degrees (with convection if you want as much crispness as possible). Line a 16”x12” sheet pan with parchment paper (or not: I find I get the most crispness when I cook them directly on the pan). Whisk these ingredients together in a large bowl.

2 Tablespoons water
1 Tablespoon tahini
1/2 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Optional additions to get a North African Tabil flavor: 1 teaspoon caraway seeds (whole or crushed in coffee grinder), 1 teaspoon dried ground coriander, pinch of cayenne or red pepper flakes
Optional substitutions: You can use any spice mix you like. I use 1.5 teaspoons (including the salt) along with the water and tahini above.

Add the cauliflower florets to the coating mixture and fold with a spatula until all the florets are coated.

1 head cauliflower, trimmed and cut into florets

Spread the coated florets onto the parchment paper or silicone mat. Roast for 15 minutes, then flip and redistribute with a spatula and roast for 5-10 minutes more, until desired tenderness and color are reached.