Whole Roasted Cauliflower with Lemon Tahini Dressing

Name: Whole Roasted Cauliflower with Lemon Tahini Dressing
Cook time: 40 min
Yield: 6 servings
Ingredients: Avocado Oil; Himalayan Pink Salt; Lemon Juice; Tahini; Extra-virgin Olive Oil; Garlic; Maple Syrup; Filtered Water; Fresh Parsley

Recipe by Megan Horsley

Ingredients

Time

40m

Serves

Not only is this recipe pleasing to the eye, but it’s also super easy to make. This Whole Roasted Cauliflower is great for hormone, liver and digestive health.

Budget-Friendly

Vegan

Dinner

Ingredients

3 Tbsp

Avocado Oil

3/4 tsp

Himalayan Pink Salt

2 Tbsp

Lemon Juice

1/4 cup

Tahini

1/8 cup

Extra-virgin Olive Oil

1 small clove

Garlic

roughly chopped

1 tsp

Maple Syrup

1/2 cup

Filtered Water

1/3 cup

Fresh Parsley

finely chopped

Instructions

PREHEAT: oven to 425℉. Line a baking sheet with parchment paper.

BOIL: a large pot of water, enough to cover at least half of the cauliflower head. Place the whole cauliflower head in the pot and cover, cooking for about 10 minutes, flipping the cauliflower halfway through. Cook until the cauliflower is tender.

DRY: the cauliflower by patting with a towel. Place the cauliflower on the baking sheet and rub avocado oil all over it. Sprinkle with ½ tsp of salt. Roast the cauliflower for 20-30 minutes, until it is browned and somewhat crispy on the outside.

BLEND: the lemon juice, ¼ tsp salt, tahini, olive oil, garlic and maple syrup. With the blender running, slowly add the water until the consistency of the tahini dressing is smooth and somewhat runny.

DRIZZLE: the dressing on the cauliflower and sprinkle the parsley over top.

TO SERVE: Slice the cauliflower into wedges or lengthwise into steaks. Drizzle with additional tahini dressing and parsley.