Clothes to dye
Movies to see
Books to read
Dishes to make
Countries to visit
Places to explore
Songs and singers to add to my playlist
How I feel (with date and address)
Things I’m grateful for…
How about you?
Do you also have a notebook or sketchbook full of lists? If yes, add this cauliflower recipe to one of your lists.
Not because it’s good and healthy, I don’t post recipes that are not, but rather because it’s easy to make and looks pretty impressive. Enjoy xxs
Roasted cauliflower over tahini
- 1 large cauliflower
- ¼ cup olive oil – or coconut oil or ghee
- 1 tablespoon smoked or sweet paprika
- Sea salt
- ½ cup tahini butter
- ½ lemon
- ½ cup filtered water
- Handful parsley
- Handful arugula
- Purple onion – or any onion
- Preheat the oven to 400ºF (200ºC). Line a baking tray with baking paper.
- Cut the cauliflower into small florets – You can either separate the florets with your hands or slice the it widthwise with a knife.
- Put it in a baking tray, drizzle with olive oil, paprika and salt, and toss it with your hands.
- Spread the cauliflower on the tray and roast it for 10 minutes, then using a spatula flip the cauliflower and continue to roast for 5 – 10 minutes, until the cauliflower is golden-reddish and tender.
- Meanwhile prepare the tahini
- Put the tahini butter in a small bowl. Squeeze inside the lemon juice. Stir gently with a spoon until the tahini butter begins to thicken and harden. Gradually stir in some water until the texture is smooth and velvety. Put it aside.
- Chop the parsley and arugula (or cilantro or scallion instead) and finely dice the onion.
- Put 2 tablespoons of tahini lemon dressing in the center of the plate and spread it in in circle movements to create a tahini ring. Put cauliflower in the middle, top with a handful of greens, sprinkle some sumac or black pepper and serve.