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!


In Januarys past, I shared with you low calorie, healthy recipes such as my cleansing cabbage soup and festive chicken pozole verde soup to start the New Year with delicious heart warming recipes. This year, I am sharing with you a delicious recipe for you to sink your teeth into: roasted cauliflower with a creamy, rich, flavorful tahini sauce.

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.






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