Vegan Roasted Cauliflower With Tahini
by Marjan
Another Holiday season behind us and now it's time to shed some weight and gain motivation and inspiration to make 2019 a very good year!
Not one to jump on diet fads (or fashion trends on that matter), a couple of days a week I eat clean by preparing and eating vegan. In my personal opinion and experience, a balanced diet is always best! Approximately 200 calories for a whole head of cauliflower, this cancer fighting vegetable is my 'go to' diet plan. As you might know I love cauliflower rich recipes such as cauliflower steaks and soup.
This time around, I'm sharing a creamy tahini sauce to add a rich and deeply satisfying meal or side dish. High in potassium and low in calories, roasted cauliflower is comforting sweet; with a tangy and creamy sauce on top, each bite is perfection.
Multicolored cauliflower florets such as purple, yellow and green roasted with any other vegetable of your choice serves as a complete meal. Try it for yourself!
Serves 2-3
I generally roast my vegetables once a week and enjoy for lunch or dinner on days I work late and am not able to cook; therefore if your crunched for time, you can roast and prepare the sauce in advance which stores well in the fridge for three days. Simply re-heat vegetables in the oven and warm up the sauce later in the week to enjoy.
Ingredients:
1 cauliflower head; chopped into bite size florets or multicolored cauliflower of choice equaling to approximately 3 cups of cauliflower florets
2 or 3 celery stalks; chopped into bite size
2 carrot; peeled and chopped into thin slices
1 teaspoon each sea salt and black pepper
1/4 cup olive oil
1/2 teaspoon black sesame seeds or any seed of choice
Sauce:
3/4 cup coconut milk
1 tablespoon tahini
1 garlic clove; minced
1/2 teaspoon turmeric
1 teaspoon each coriander and cumin powder
zest and juice of one lemon
1 teaspoon coconut oil
1/4 teaspoon sea salt
Preheat oven to 425°F. In a large baking sheet, toss together cauliflower, celery, carrot, olive oil, salt and pepper. Roast for 40-50 minutes until vegetables are caramelized, slightly soft. Toss vegetables once or twice while roasting.
In a small saucepan over low heat, warm coconut oil with turmeric for 2-3 minutes. Add garlic, coriander and cumin; stir and pour coconut milk. Whisk ingredients together and cook mix for 10 minutes. Whisk in tahini, salt, lemon zest and juice until a creamy sauce is rendered. Turn heat off and serve on top of roasted vegetables. Garnish with black sesame seeds.
