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chemicalfreelife:

RECIPE:  Summer Veggie Time!
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Roasted Cauliflower With Tahini Sauce

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INGREDIENTS1 head cauliflower, broken into bite-sized pieces2 tsp. olive oilsea salt5 ½ oz. tahini2 (or more) garlic cloves, finely minced3 oz. fresh-squeezed lemon juice3 oz. watersalt and pepper to taste__DIRECTIONSToss cauliflower with the olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes at 400 degrees or until cauliflower is softened and golden brown.Sauté garlic in a little olive oil for 1 or 2 minutes. Mix with the tahini, water and lemon juice in a bowl and whisk until the sauce is creamy (use more or less water and lemon juice to get the consistency you like). Season with salt and pepper. Put cauliflower in a serving bowl and drizzle with the tahini sauce.

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(Recipe: Mary Rothschild;image-flipcookbook.com)

chemicalfreelife:

RECIPE:  Summer Veggie Time!

.

Roasted Cauliflower With Tahini Sauce

.
INGREDIENTS

1 head cauliflower, broken into bite-sized pieces
2 tsp. olive oil
sea salt
5 ½ oz. tahini
2 (or more) garlic cloves, finely minced
3 oz. fresh-squeezed lemon juice
3 oz. water
salt and pepper to taste
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DIRECTIONS

Toss cauliflower with the olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes at 400 degrees or until cauliflower is softened and golden brown.

Sauté garlic in a little olive oil for 1 or 2 minutes. Mix with the tahini, water and lemon juice in a bowl and whisk until the sauce is creamy (use more or less water and lemon juice to get the consistency you like). Season with salt and pepper.

Put cauliflower in a serving bowl and drizzle with the tahini sauce.
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(Recipe: Mary Rothschild;image-flipcookbook.com)