Roasted Cauliflower with Tahini

This delicious roasted cauliflower and tahini makes for a great accompaniment to almost any meal.  I like changing my online shop to include new and different vegetables every week so it is not always the same old steamed broccoli and peas.  Cauliflower is part of the cruciferous vegetable family and I am always telling my clients to include these as they are so good for the health of our liver as well as being great for women who struggle with hormonal balance.  The tahini sauce is easy to mix up and pairs well with the crunch and slightly piquant roast cauliflower.

Recipe below.

For the Cauliflower:

1 Cauliflower head, cut into florets or whole

1 pinch of salt

1 tbsp of paprika

1 tosp of olive oil

For the Tahini sauce:

80g tahini

15g parsley, roughly chopped

1-2 garlic cloves crushed

3 tbsp lemon juice

Method:

1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. Place the cauliflower florets, chopped or whole on the baking tray and coat with the salt, paprika and olive oil making sure they are well covered.
3. Place in the oven and roast for half an hour or until golden.
4. Pour the tahini sauce, parsley and garlic into a food processor and blitz for 1-2 minutes until green.
5. Add about 50ml of water and lemon juice and blitz again until you have a green sauce adding tahini or water to achieve consistency to your liking.
6. Take the florets out of the oven and serve the tahini sauce in a small bowl alongside the cauliflower. Enjoy!

‍