By Ana Maria Salaverry, community health worker
Recipe of the Month: Roasted cauliflower bowls with tahini
Fall is in the air and this simple recipe features vegetables, seeds, and nuts, and a wonderful tahini sauce to bring it all together. This recipe makes 4 servings.
Ingredients
One head of cauliflower, chopped into pieces
3 tablespoons lemon juice
1 teaspoon avocado, olive, or coconut oil
5 tablespoons tahini
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon garlic powder
5 tablespoons water
4 handfuls chopped spinach
4 cups chopped broccoli
2 avocados
12 teaspoons raw pumpkin seeds
4 teaspoons sesame seeds
Lemon juice
Salt and pepper
Cooking instructions
- Preheat the oven to 400 degrees.
- Place the cauliflower on a baking sheet lined with foil for easy clean up and drizzle it with lemon juice, oil, and salt. Mix the ingredients well and roast for 30 minutes.
- While the cauliflower is roasting, prepare the broccoli and tahini sauce. Steam the broccoli until it is slightly cooked, but not wilted.
- To make the tahini dressing, whisk the tahini, lemon juice, salt, garlic powder and water until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
- Prepare 4 bowls or containers with a handful of fresh spinach. Add the roasted cauliflower and steamed broccoli and put ½ an avocado on top of each. Add seeds and pour tahini dressing on the top.
- Add a little more lemon juice, salt and pepper, if desired.
Tip: Serve this dish right away. Extras can be kept in the refrigerator for up to two days in a sealed container.