Cauliflower. What can it not do? It purees magically, it rices beautifully, it steaks nicely. So many reasons to love this cruciferous vegetable. Although it is popular as a substitute, it also works well in its more natural state. You can never go wrong serving cauliflower as a side dish.
One way to show this MVP some love is to roast it (brings out its natural sweetness). Top it with a creamy, nutty, tahini sauce that is spiked with a bit of acid from the lemon juice, and showered with some fresh, herbaceous cilantro. Yum. Yum. Oh and from start to finish: about 30 minutes. Want more reasons to love this dish? It’s vegan, low-carb (hello keto world), paleo, whole 30, and filled with anti-inflammatory ingredients. You’re welcome.
2 cups cauliflower florets: very high in vitamin C and low in net carbs
2 tbsp tahini: high in monosaturated fats – good for satiety (keeps bellies full longer); and sesame seeds may help with brain health
Juice of half a lemon: vitamin C, can help with iron absorption
1-2 tbsps cilantro, chopped: excellent detoxifier (especially wonderful for detoxifying heavy metals)
¼ tsp smoked paprika: source of vitamin A- good for proper immune health
1-2 tbsps olive oil: full of oleic acid – anti-inflammatory; and rich in vitamins E and K
Pink Salt: rich in various minerals
Black Pepper: contains piperine which has antioxidants and helps boost the absorption of selenium
Preheat oven to 425°. Toss florets with olive oil, salt, and pepper making sure to coat well.
Place cauliflower in a single layer on a baking sheet.
Roast for 15 minutes or until slightly charred.
Meanwhile mix tahini, lemon juice, salt, and paprika.
Add water as needed (about 2-3 teaspoons) to smooth out the sauce. The end result should be lump-free and pourable, but not watery (think ranch dressing).
To serve: plate cauliflower. Drizzle with lemon tahini sauce, then sprinkle liberally with cilantro and black pepper.