Ingredients
9
Time
40m
Serves
6
Recipe by Megan Horsley
Ingredients
9
Time
40m
Serves
6
Budget-Friendly
Vegan
Dinner
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
1
PREHEAT: oven to 425℉. Line a baking sheet with parchment paper.
2
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.
3
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.
4
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.
5
DRIZZLE: the dressing on the cauliflower and sprinkle the parsley over top.
6
TO SERVE: Slice the cauliflower into wedges or lengthwise into steaks. Drizzle with additional tahini dressing and parsley.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
