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