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Thinly slice shallots and add to small skillet or saucepan with 1 Tbsp olive oil. Bring heat up to a sizzle and sauté for 5 minutes and turn the heat down to low. You should still be able to hear some sizzling here and there. Let the shallots caramelize for about 40-50 minutes returning occasionally to stir.
Meanwhile, preheat the oven to 400 degrees. Cut cauliflower into bite-size florets and toss in the remaining 1 Tbsp of oil. Spread the cauliflower across a baking sheet lined with parchment paper and roast for about 30 minutes or until the florets are light brown.
While the shallots caramelize and the cauliflower florets roast, whisk together the tahini, water, and maple syrup. The consistency should be similar to maple syrup so feel free to add more tahini or water until you get there. Add salt to taste and set aside. Additionally, finely chop some parsley for garnish and set aside.
Add tahini sauce and cauliflower to a mixing bowl and stir with a spatula until combined. Pour the cauliflower into a small casserole dish (or whatever you want to serve it in) and top with caramelized shallots, fresh parsley, and more sea salt.