Roasted Cauliflower with Spicy Tahini Dip
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 whole cauliflower, remove any outer leaves
  • About 2 tbsp ghee (buy on iherb or amazon)
  • For the dip:
  • 3 heaped tbsp tahini (buy on iherb or amazon)
  • 1-2 tbsp lime juice
  • 1 tbsp raw honey (buy on iherb or amazon)
  • 1 tbsp sumac (buy on amazon)
  • Optional 2 tbsp natural yoghurt (helps keeps the dip creamy)
  • 1 clove minced garlic
  • 2 tsp apple cider vinegar (buy on amazon)
  • 1 tsp chili flakes (to your preference)
  • ¼ tsp salt (buy on iherb or amazon)
  • 2 tbsp water
Instructions
  1. Preheat your oven with top element (grill) to 200C degrees (390 F)
  2. Remove any outer leaves on the cauliflower and wash well
  3. Slice the cauliflower any way you prefer. I prefer just to slice it whole in 1cm thick slices so I get lovely big branch like slices, but you can also cut the florets individually. Don't throw the stem out though, roast that too!
  4. Place on a baking tray and spread ghee evenly or oil of choice
  5. Place on the second highest rack for 10 mins or until golden brown, then flip over for another 6 mins or until golden brown
  6. While the cauliflower is baking, prepare the dipping sauce
  7. Mix all the dip ingredients in a bowl
  8. Gradually add a little water to obtain a 'dipping' consistency, taste and adjust with extra lime juice and salt as needed, it should be slightly sweet and tangy
  9. Set aside until cauliflower is ready
  10. If the tahini dip thickens before serving, add more water
  11. You can store any left over in the fridge, just add more water to thin when needed
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/roasted-cauliflower-with-spicy-tahini-dip-3/