Roasted Cauliflower with Tahini Lemon Drizzle
Preheat the oven to 425 degrees.
One whole cauliflower, cut into florets
2 T avocado oil
1/2 t salt and 1/4 t pepper
1 t cumin
1 t turmeric
2 T nutritional yeast
Place cauliflower florets in a large bowl and drizzle with avocado oil then mix well. Sprinkle spices and yeast over florets and mix well to combine.
Roast cauliflower in the oven for 15–20 minutes until brown. Serve drizzled with Tahini Lemon Sauce.
Lemon Tahini Sauce
· 2 T tahini
· 2 T olive oil
· 2 T fresh lemon juice
· 2 T warm water
· 2 garlic cloves
· ½ t honey (optional)
Combine all ingredients in a high-speed blender and blend until smooth. Drizzle over roasted meat, seafood and vegetables or drizzle over a bowl of brown rice, beans, and roasted vegetables. This recipe makes a cup so you will have extras to enjoy again.
