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Roasted Cauliflower With Pistachio And Tahini Topping
This dish is great either served as a side, or as a main with a nice side salad. Roasting vegetables draws out their rich flavours, and it is so simple and easy to do! With little preparation required, let the oven do the rest of the work.
Prep Time: 00:10
Cook Time: 01:00
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp pistachios
1/2 cup tahini (well mixed)
1/2 cup lemon (juice and zest)
extra virgin olive oil
1Turn oven to 400 F.
2Slice cauliflower in half or quarters depending on size.
3Brush cauliflower with extra virgin olive oil and season with salt and pepper. Place cauliflower in oven on middle rack and bake for about an hour.
4Toast nuts and seeds in the oven until golden and roughly grind in mortar and pestle or food processor.
5Using a rubber spatula, mix the tahini with 1tbsp extra virgin olive oil, lemon juice, and thin with water to gain desired consistency.
6When cauliflower has finished roasting, dress with tahini sauce. Enjoy!
You may wish to poke the cauliflower with a fork at around 40-45 minutes to see if it's reached your desired tenderness. If so you can take it out a bit earlier than the suggested hour.
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