Ingredients
For the Cauliflower
1 large head of cauliflower
Avocado Oil
Himalayan Pink Salt
Cracked Pepper
1 tsp cumin seeds
¼-1/2 cup water
For the dressing
1/3 cup tahini (use a stoneground authentic one with no added oils)
2 tsp lemon juice
1 Tbsp coconut aminos
3 Tbsp nutritional yeast
Himalayan Pink Salt
Cracked Pepper
Water
Pomegranate Seeds
Method
Cauliflower
Preheat over to 170 degrees
Place the cauliflower in a hot pot or roasting dish. Add the water around the base (this helps to steam at the same time). Drizzle with 1-2 Tbsp avocado oil and season well. Sprinkle over your cumin seeds and place the dish in the oven. Bake for 45-60 mins until tender (use a knife or skewer to check if soft in the middle).
Remove from the oven and drizzle over your tahini dressing and pomegranate seeds just before serving.
Dressing
Place all the dressing ingredients in a small bowl except the water and pomegranate and mix well. Use water to thi n down until desired consistency. If you could prefer a sweeter version add in a drizzle of honey. Drizzle over the top of your baked cauliflower and top with pomegranate seeds.
Enjoy
Opt. – You could add chopped flat leaf parsley and coriander on top with some roughly chopped pecans.
We served this on a bed of lightly roasted Sprouts, but you could serve on a bed of leaves of your choice too.
