1 head broccoflower, cut into small florets

3 Tbsp olive oil

1 tsp paprika

1 tsp sumac

1 tsp cumin

pinch of sea salt

for the tahini dressing

1/4 cup tahini

1 clove garlic

1/4 tsp sea salt

juice of 1 lemon

3 Tbsp water

optional toppings: toasted pine nuts and lemon zest

  1. Preheat oven to 420.
  2. Toss the broccoflower florets in a bowl with the olive oil, paprika, sumac, cumin, and sea salt. Mix until combined evenly.
  3. Place the florets on a parchment lined baking sheet and pour the remaining marinade on top.
  4. Roast for 25 minutes, flipping once, or until golden.
  5. Combine all ingredients for the tahini dressing in a small bowl and drizzle on top of the florets. Add optional toppings.
  6. Enjoy!

xx Shira