The perfect winter vegetable dish!
Slice one large head of cauliflower into 1/4” steaks. Place on a parchment-lined baking sheet and drizzle with evo avocado oil & coconut aminos. Roast in an oven preheated to 400°F for 20 minutes, then flip and roast until browning.
In a blender, add:
1 clove garlic
Juice of 1 lemon
Pinch of sea salt
1/3 c raw organic tahini
-blend until smooth (add water as needed to desired consistency).
Once cauliflower is done, add a large handful of local greens to the top and roast a few more minutes.
Plate steaks and drizzle with tahini sauce + top with fresh parsley. Serve sprinkled with a few baruka nuts for a little crunch and your protein of choice on the side for a well balanced meal.
We ate with lemon roasted salmon + drizzled the tahini sauce over everything and it was amazing.
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