Roast Cauliflower with Tahini
This is a delicious, anti-oxidant rich after-school snack or appetizer that we all love. It’s a little bit sweet and a little bit savory; crispy in all the right places. Tastes sinful but is so good for us! Enjoy.
Organic Ingredients Serves 4
One Cauliflower Head, washed and cut into single/bite size pieces
4 Pitted Medjool Dates, slivered
A Handful of Pistachios, shells off and crushed in a pestle & mortar
A few tablespoons Extra Virgin Olive Oil
Celtic Sea Salt, to taste
Tahini Dressing
2 Tbsps. Tahini
2 Tbsps. Lemon Juice
2 Tbsps. Warm Water
1/4 Tsp Celtic Sea Salt
Method
Place Cauliflower pieces on a baking sheet lined with parchment paper. Drizzle with Olive Oil and season with Salt. Bake in a 400F oven for approx. 30 minutes. Stir, scatter Dates around the baking sheet, and bake for a further 15-20 minutes, or until Cauliflower is cooked through and crisp on the outside. Remove from oven and plate. Spoon on Tahini Dressing (which will thin against the hot Cauliflower) and sprinkle with Pistachios. Serve.
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