Spiced Roast Cauliflower with Tahini Sauce receipt for World Vegan guides.
This tasty recipe was developed by Melissa Woodly and photographed and styled by myself.
Ingredients
1/2 organic cauliflower
1 tbsp cumin
1 tbsp paprika
1 tsp garlic powder
1/2 tbsp salt, plus extra for sprinkling
1 tbsp olive oil
3/4 cup coconut yogurt
1/4 cup of tahini
2 garlic cloves, minced
Juice & zest of half a lemon
Seeds of 1/2 pomegranate
Fresh parsley
Method
1. Preheat the oven to 180 degrees.
2. Toss the cauliflower florets, spices and 1 tbsp olive oil in a bowl until evenly coated.
3. Spread the florets on a lined baking tray and bake for 20-30 mins until golden.
4. Add the coconut yogurt, tahini, lemon zest and lemon juice to a bowl and mix until smooth.
5. Spread it over a plate, top with the baked cauliflower and sprinkle over the pomegranate seeds, parsley, and a sprinkle of salt.
Original published on World Vegan Guides