This delicious low carb recipe has a lot of garlic and onions, and has a lemon tahini dressing drizzled on top.
Tahini is made from sesame seeds, and it's actually very high in vitamin T. You may have never even heard of vitamin T before, but it supports the cells in your blood.
This easy keto recipe has a lot of seasonings that give it a little kick and fills the mouth with bursts of flavor. This is a light and fresh keto-friendly recipe that still gives an explosion of flavor and leaves you wanting more.
Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Roughly chop the red onion and place on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper.
Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
While the cauliflower and onions are roasting, make the dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a bowl. With a whisk, mix until smooth, then refrigerate until ready to serve.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces.
To build the salad, combine the roasted cauliflower and onions in a bowl with chopped parsley and sundried tomatoes. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.