Thursday, March 14, 2013

Eat This!

Run: 5 miles

This recipe is too good to not share. Be sure you follow the dressing recipe exact or you're going to get a paste real fast. I think there's a reaction with the lemon and tahini. I learned the hard way, but added a few tablespoons of water and fixed the problem. So don't fret if you get the glue like I did... it's an easy fix.

Roasted Cauliflower with Lemon-Tahini Sauce
Serves 2

1 head cauliflower, sliced into 1″ discs or broken into florets
Cumin powder, to taste (about 2 generous teaspoons)
Salt and pepper, to taste
Olive oil, for brushing
1/2 cup tahini
Juice of 1/2 a lemon
2 cloves garlic, minced
1 big spoonful plain yogurt (if mixing the tahini sauce)
Pre-heat oven to 200C / 400F.
Slice the cauliflower into 1″-thick discs (all the way across), or separate into large florets. Arrange on a nonstick baking sheet. Brush each piece lightly with olive oil (coating both sides) and sprinkle with the cumin, salt and pepper. Place in the oven to roast for 20 minutes or until golden brown, carefully flipping once halfway through.
In a small bowl, combine the tahini, lemon juice, minced garlic and yogurt. Add a pinch of salt to taste, if desired. Drizzle or spread atop each crispy piece of cauliflower.
If tahini becomes oily or too thick when mixed with other ingredients, mix the crushed garlic with the lemon juice and drizzle over the cauliflower, followed by the plain tahini.

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