Healthy Eating! Whole Roasted Cauliflower with a Lemon Tahini Sauce

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Boil a pot of water.

Blanch the whole cauliflower in boiling water for 8 minutes.

Remove the cauliflower using a strainer and place it into a baking dish.

Prepare the lemon tahini sauce by adding garlic to a food processor and mashing it with a wooden utensil.

Add 2 teaspoons of white miso paste to the food processor.

Add 1 tablespoon of tahini to the food processor, ensuring to stir it well before measuring.

Add 1/2 teaspoon of stone ground mustard to the food processor.

Grate 1 and 1/4 inch piece of fresh turmeric into the food processor without peeling it.

Add 1 teaspoon of savory spice blend to the food processor.

Blend the mixture in the food processor until smooth.

Add 1/2 cup of water to the blended mixture and blend again.

Add 1 and 1/2 tablespoons of blended peeled lemon to the mixture and blend until combined.

Once the cauliflower is cool enough to handle, spread half of the lemon tahini sauce over the cauliflower.

Transfer the cauliflower to a smaller baking pan and add 1/2 cup of water to the base of the pan.

Pour half of the lemon tahini sauce over the cauliflower, ensuring to cover all the nooks and crannies.

Place the cauliflower in the oven to roast for 40 minutes.

After roasting, mix the remaining half of the sauce with fresh chopped parsley and black peppercorns.

Drizzle the parsley mixture over the roasted cauliflower before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens