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
Preheat oven to 400º F and prepare a baking sheet with parchment paper. Drop florets into a large pot of boiling water and blanch for 1-2 minutes. Remove and rinse with cold water. Pat dry. Toss well with choice of oil, Celtic salt and pepper to taste, and spread out onto parchment paper. Bake for 45 minutes, or until slightly brown. Remove and allow to cool.
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.