Coliflor asada con tahini

Ingredientes

• 1 large head cauliflower
• 2 tablespoons avocado oil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4-1/2 cup tahini sauce (see ingredients below)
• 6 whole garlic cloves, crushed
• 3 tablespoons lemon juice
• 1/4 cup tahini
• 1/8 teaspoon cumin
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• Cold water

Preparación

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Remove the core of the cauliflower and cut it into large florets. Cut the florets/pieces in half so there’s a flat side.

3. 3

   Place the cut cauliflower in a bowl and add the oil, cumin, salt, and pepper. Use your hands to toss well so the cauliflower is evenly coated with the oil and spices.

4. 4

   Place the cauliflower, cut side down, on a rimmed baking sheet. Roast in the preheated oven for 40 minutes. Do not shake or turn the cauliflower during the roasting time.

5. 5

   Meanwhile, while the cauliflower is roasting, make your tahini sauce.

6. 6

   Place the crushed garlic and lemon juice in a small blender. Pulse until they are just mixed.

7. 7

   Strain the lemon juice and garlic mixture through a fine mesh sieve, extracting as much liquid as you can.

8. 8

   Combine the garlic-infused lemon juice, tahini, cumin, salt, and pepper in a bowl and whisk until combined. The mixture will be very thick.

9. 9

   Add cold water, 1-2 teaspoons at a time, while whisking until your desired consistency is reached.

10. 10

    Serve the cauliflower with the tahini sauce. You can dip the cauliflower in the sauce or drizzle it over the florets. It works well as a salad dressing as well!

11. 11

    If you have any leftover tahini sauce, you can store it in an airtight container for 5-7 days and reserve for another use.