Roasted Cauliflower with Tahini Yoghurt Sauce
Author: 
Recipe type: Sides and snacks
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 large head of cauliflower, washed and cut into medium-size florets
  • 1½ tbsp olive or coconut oil
  • 2 cloves of garlic, crushed
  • 2 tsp white or apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ cup non-dairy yoghurt
  • 1 tsp cumin powder
  • Sea salt and black pepper to taste
  • ¼ cup pomegranate tendrils (optional)
  • 2 tbsp sliced pistachios (optional)
  • 2 tbsp chopped parsley (optinal)
Instructions
  1. Start by preheating your oven to 215°C/420°F.
  2. In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.
  3. Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.
  4. While the cauliflower is roasting, prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a medium mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired.
  5. Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.
  6. Garnish with pistachios, pomegranate and chopped parsley before serving.
Recipe by One Arab Vegan at http://www.onearabvegan.com/2017/04/roasted-cauliflower-with-tahini-yoghurt-sauce/