There's no reason to eat anything else if you think about it.
1 head of cauliflower, break up the florets by hand into chunky pieces
1/4 cup Olive oil
2 teaspoons of salt
1 teaspoon dried oregano
Fresh black pepper to taste
Sauce:
2 tablespoons Tahini
1 tablespoon White Miso
2 teaspoons red wine vinegar
1.5 tablespoons of water
3 tablespoons fresh toasted white sesame seeds
- Preheat over to 230
- In a large mixing bowl combine:
- Cauliflower
- Oil
- Salt
- Oregano
- Pepper
- Toss well to cover the florets evenly.
- Put on a large sheet pan or baking tray in an even layer spaced out as much as you can
- Roast for 20 minutes, lightly tossing halfway through.
Sauce:
- In a bowl combine:
- Tahini
- Miso
- Vinegar
- Water
- Whisk until nice and smooth
Once the cauliflower is done, move the florets to a mixing bowl and toss them with the sauce and coat evenly with the sesame seeds.
Serve immediately.
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