WHOLE ROASTED TAHINI CAULIFLOWER
RECIPE TYPE
Vegetarian, Appetizers
SERVES
8
Prep Time: 15 min
Cook Time: 35 min
Ingredients
1 large cauliflower (about 1.4kg)
1/4 cup Longo’s Tahini
3 tbsp fresh lemon juice
2 tbsp Longo’s Maple Syrup
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 large clove garlic, grated
1 tsp each Longo’s Harissa Spice Blend and Longo’s Sea Salt
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley
1/4 cup Longo’s Seriously Sweet Grape Tomatoes, quartered lengthwise
2 tbsp Longo’s Slivered Almonds, toasted (optional)
Directions
Trim out core and leaves of the cauliflower, but leave head intact.
Place cauliflower in large, deep microwave-safe bowl. Add 1/3 cup water and cover with plate.
Microwave on High for 12 to 15 minutes or until tender when pierced with a knife. (If you prefer, cauliflower can be placed in Dutch oven with 1/2 cup water and covered with an ovenproof lid or foil. Bake at 350°F for 60 to 75 minutes or until tender.)
Transfer to rimmed baking sheet lined with foil and topped with Longo’s Parchment Paper; pat dry, if needed.
Blend tahini with lemon juice, maple syrup, oil, garlic, Harissa spice blend, salt and pepper until smooth. Brush mixture evenly over the head of cauliflower.
Roast cauliflower in preheated 425°F oven for 20 to 25 minutes or until nicely browned.
Carefully transfer to platter and garnish with parsley, tomatoes and almonds, if using.
Tip: For an alternative presentation, separate cauliflower into florets.
Microwave for just 8 minutes. Toss florets with tahini sauce and spread on baking sheet lined with parchment paper. Roast for 20 minutes, stirring occasionally.
NUTRITIONAL INFORMATION
Per serving: 110 calories
Protein 4g | Fibre 4g |
Fat 6g | Sugar 6g |
Carbs 12g | Sodium 260mg |
