Tahini, Date & Lemon Roasted Cauliflower {Paleo, Whole30, Vegan, Nut-Free, Gluten Free, Flavor-Full}

Tahini, Date & Lemon Roasted Cauliflower {Paleo, Whole30, Vegan, Nut-Free, Gluten Free, Flavor-Full}

Hello friends! 

So I've been frequenting this little health food store right down the street from my flat a littttttle too often. Like, almost everyday. I keep telling myself that it's way better to be spending some serious poundage on healthy food rather than alcohol or clothes. Except that my wallet does not know the difference. 

At this store the other day, I found sprouted tahini. How awesome is that? You know how much of a fan I am of sprouted nuts and seeds. I discuss why here! I actually think it's the best way to eat your nuts & seeds as it not only makes them easier to digest, but your body will also assimilate way more of the nutrients as they become more bioavailable. WIN. Except that sprouted products usually cost way more, but I just can't be bothered to make my own soaked/dehydrated/blended tahini, ya know? 

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I've been toying with the idea of cauliflower and tahini, but knew I needed another component or two to jazz it up. Enter: sweet, sweet, gooey dates. I love dates. I don't eat them that often, so when I do, it's a real treat. I thought they would make a fabulous addition to the cauliflower, and I have to say I was right. 

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Tahini, Date & Lemon Roasted Cauliflower {Paleo, Whole30, Vegan, Nut-Free}

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This dish may not be the most visually spectacular, but it truly is warming, sweet & comforting. Not to mention full of healthy fats, fiber & spices. Win!

Serves 2-3 side portions (However, I ate the whole things in 1 day...)

What You'll Need:

  • 1 large head of cauliflower, chopped into florets
  • 4 Medjool dates, sliced and chopped
  • 2 tablespoons ghee
  • 2 tablespoons tahini (any variety you like)
  • 2 tablespoons olive oil 
  • 1 lemon 
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Sea salt & black pepper to taste

What You Do:

  1.  Heat oven to 200C/375F 
  2. Place the cauliflower florets onto a baking sheet and evenly spread the ghee onto the cauliflower. Add the spices, salt and pepper. 
  3. Slice half of the lemon into 1/4" slices and place on the baking tray to roast with the cauliflower. 
  4. After 10 minutes in the oven, add the chopped dates to the cauliflower. 
  5. Roast the cauliflower for 20 minutes or until golden and slightly crispy. 
  6. While the cauliflower is roasting, place the tahini in a small saucepan over low heat. Add the lemon juice from the rest of the lemon, olive oil, and more salt to taste. Stir and let the mixture warm up so it becomes more like a sauce in consistency. 
  7. Once the cauliflower is golden brown, take out from the oven, let cool slightly. 
  8. With a knife or spoon, drizzle the tahini sauce over the cauliflower. Serve warm immediately or keep in fridge for up to 3 days. It's delicious served cold as well! 
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I hope you enjoy this recipe! If nothing else, just know that if you have a health-food shopping addiction, you're not alone! Hey, self care, right? 

Oh, and I guess now we can start saying, Happy Holidays? I mean.... I am listening to Christmas music aaaand online shopping (for myself..). Are you getting into the season festivities yet? I'm so excited to create some Holiday themed things in the kitchen, any suggestions? 

Xx, Amylou 

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