vegan, vegetarian, vegetable-based, tahini, cauliflower, roasted veggies
|Creamy Roasted Cauliflower|
Creamy Roasted Cauliflower
1 large head cauliflower, cut into florets
4 garlic cloves, peeled and minced
1/2 cup tahini
1/2 cup freshly-squeezed lemon juice
1/2 cup fresh parsley, chopped
2 tbsp coconut, avocado or olive oil
Celtic sea salt
freshly-ground black pepper
In a food processor, combine garlic, tahini, large pinch of Celtic salt and lemon juice. Add 1/4 cup water and blend. Consistency should be smooth and pourable. Add more water if needed. Place sauce in a bowl and stir in chopped parsley, and additional Celtic salt and lemon juice if needed.
Pour 1/2 mixture over cooled cauliflower and toss. Reserve any remaining sauce for dipping.