Whole Roasted Cauliflower with Homemade Tahini and Chimichurri - Goodness Me!

Whole Roasted Cauliflower with Homemade Tahini and Chimichurri

October 23, 2020 2 min read 0 Comments

Whole Roasted Cauliflower with Homemade Tahini and Chimichurri

goodCauliflower is an incredibly versatile vegetable. Because of its mild flavour and firm texture it can be a substitute for a middle of the plate protein. It loves to let other flavours shine. For this recipe don’t let the cauliflower cook too long or it will get soft, losing the crunch that is half the fun.

Ingredients

Roast Cauliflower:
1 head Organic Cauliflower
2 tbsp Avocado Oil
½ tsp Fine Sea Salt
½ tsp Ground Pepper
¼ cup Pine Nuts,
lightly toasted
1 tsp Smoked Paprika

Tahini Drizzle:
¼ cup Tahini
1 clove Organic Garlic
¼ tsp Cumin
½ tsp Fine Sea Salt
2 tbsp Water
1 tbsp Lemon Juice

Chimichurri:
½ cup Avocado Oil
1 clove Organic Garlic
½ tsp Fine Sea Salt
¼ tsp Black Pepper
¼ bunch Organic Cilantro, leaves only
¼ bunch Organic Parsley,
leaves only
¼ bunch Organic Thyme

Method:

  1. Preheat an oven to 425°F. Line a baking sheet with parchment paper. Clean the cauliflower of all leaves and set stem down on the baking sheet. Rub with oil and season with salt and pepper. Bake 30 minutes or until cooked but not soft.
  2. For the tahini drizzle, add tahini to a small mixing bowl. Zest or finely chop the garlic and add to the tahini with cumin and salt. In a separate bowl combine the lemon juice and water. Slowly whisk the lemon and water into the tahini. If the lemon water is added too quickly the sauce can become lumpy or have a split appearance. When mixed set aside until needed. If it is too thick add small amounts of water until the desired texture is achieved.
  3. For the chimichurri add the oil to a blender with the garlic and blend slowly until the garlic is finely chopped. Chop the herbs roughly. Add all ingredients to the blender and blend until finely chopped. You may have to stop the blender and scrape down the sides of the blender basket a couple of times to get the herbs fully chopped.
  4. Toast the pine nuts in a cast iron pan and put them in the oven with the cauliflower while it cooks. Toss every 5 minutes until golden brown. Remove from the oven and from the pan which will keep cooking the nuts.
  5. Remove the cauliflower from the oven and place on a serving dish. Drizzle generously with tahini then chimichurri. Finish with sprinkles of pine nuts, smoked paprika and chopped herbs.
  6. Eat with Goodness Me! Hot and Ready Chicken and Quinoa Pilaf.
Goodness Me!
Goodness Me!



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