No Diet Necessary.
Cauliflower in Tahini and Parsley Sauce
Over the years, I've become rather fond of tahini and what you can add it to - savoury tuna oats, roasted kale salad, dressings, spreads - it can all be "tahini'd"! I found this lebanese-inspired dish in an online magazine then adapted it to what I had to hand!
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INGREDIENTS - serves 3 large portions
3/4 head of cauliflower, cut into florets
1 red onion, finely chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
4 cloves of garlic
1/2 bunch parsley, coarsely chopped
1/4C tahini
1/2 tsp salt
2 tbsp extra-virgin olive oil
1. Sprinkle the cauliflower with salt and a tbsp of oil and bake in a pre-heated oven (220C, 425F, GM7) for 30-40 minutes until brown and softened.
2. Heat 1 tbsp oil in a pan and sauté the onions and garlic until soft and browning, when they're close to being done, add in the peppers. When done turn off the heat and leave to the side.
3. For the sauce, mix the tahini with the lemon juice and salt and mix with a metal spoon until fluffy. Then steadily add cold water, continuing to stir until you have a runny sauce; add 3/4 of the chopped parsley.
4. When the cauliflower is ready, add in the onion mixture and pour over the tahini sauce. At this point feel free to add any extra seasoning then bake in the oven for 20 minutes.
5. Sprinkle with some smoked paprika or nutritional yeast and seve with rice, chicken, fish or have as a side dish with salad,
Enjoy!
Pictured: "tahini'd" cauliflower with tuna sashimi, roasted aubergine topped with a spicy tomato sauce and rainbow chard.
