Straight from One Arab Vegan | Serves: 4 as a side | Time: ~40 min
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 (I couldn't find, so my version was not vegan)
1 tsp cumin
Sea salt and black pepper to taste
¼ cup pomegranate tendrils (optional, I included)
2 tbsp sliced pistachios (optional, I included)
2 tbsp chopped parsley (optional, I included)
Directions
Start by preheating your oven to 215°C/420°F.
In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.
Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.
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.
Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.
Garnish with pistachios, pomegranate and chopped parsley before serving.
What I ate and drank today
96 oz of water
2 cups of decaf
Vodka diet
Portabello reuben
Side Salad
Roasted Cauliflower
Exercise
~2 miles of walking
30 min of yoga