About the Recipe
Carmelized and slightly spicy roasted cauliflower florists garnished with fresh mint served with a lemon tahini sauce. Don’t be tempted to skip the garnish, as it adds a bright element to the dish. Serve this as a side to grilled fish, chicken or meat.
Ingredients
1 medium head cauliflower
2 tbsp avocado oil
1/2 tsp himalayan salt
pinch of chili flakes
Parsley or mint for garnish
Tahini Sauce:
1/4 cup tahini (make sure it's runny)
1/2 lemon juice
1-2 tbsp extra virgin olive oil
1 garlic clove minced
2-4 tbsp ice cold water
Preparation
Preheat the oven to 400F. Cut up cauliflower into florets and place onto a baking sheet. drizzle with avocado oil, salt and chili flakes. Roast cauliflower in the oven for about 30 minutes.
While the cauliflower is in the oven, prepare the tahini sauce. Combine the tahini, lemon juice, olive oil, garlic, and salt in a small mixing bowl. It will be thick. Add a tablespoon of water and whisk until it has loosened - adding an additional tablespoon of water as necessary. Season to taste with pepper and more salt, as necessary. Once cauliflower is cooked, place in a bowl and pour the tahini sauce over the cauliflower and garnish with fresh mint or parsley.