Whole Roasted Cauliflower with Lemon Tahini Dressing
Recipe by Megan Horsley
Ingredients
9
Time
40m
Serves
6
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.
Dinner
Budget-Friendly
Vegan
Ingredients
3Tbsp
Avocado Oil
3/4tsp
Himalayan Pink Salt
2Tbsp
Lemon Juice
1/4cup
Tahini
1/8cup
Extra-virgin Olive Oil
1small clove
Garlic
1tsp
Maple Syrup
1/2cup
Filtered Water
1/3cup
Fresh Parsley
Instructions
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.
More Recipes by Megan Horsley
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.
