Turmeric Tahini Cauliflower
Bring this out at your next dinner party and you will be hounded for the recipe, from meat-lovers to vegans alike. Garnish with pomegranate if you’re feeling fancy (and generous!).
Servings: 1 to 3 people
Total time: 30 minutes
Ingredients
¼ cup tahini
½ teaspoon turmeric
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons water
2 cloves crushed garlic
salt to taste
one head of cauliflower
pickled red onion
roughly chopped pistachios
pomegranate seeds (optional)
Instructions
Preheat oven to 425 degrees Fahrenheit.
To speed up the cooking process, boil the whole head of cauliflower in salted water until slightly tender. Remove and cool.
Coat the cooled cauliflower in oil, salt and turmeric.
Roast until browned all over. Remove from the oven.
To make the dressing, combine tahini, cold water, lemon juice, shallots, garlic, apple cider vinegar, salt and pepper and whisk until combined.
Spoon over the hot cauliflower and garnish with chopped pistachios, pomegranate seeds, and pickled red onions.
Watch the video here:
