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Gluten-free Vegetarian Menu: Roasted Tahini Cauliflower Recipe

Posted By yum On January 24, 2011 @ 1:28 pm In Breastfeeding for Allergic Baby Recipe, Cauliflower, Vegan | 15 Comments

[1]Day One: Raw Foods, Italian
Cafe Gratitude Raw Foods Buckwheat Pizza Crust with topping from their cookbook
Steamed Artichoke

Day Two: Chinese
Sweet and Sour Tofu from The Soy Alternative
Chinese stir fry with fresh water chestnuts

Wednesday: Middle Eastern
Chichos Kitchen Lentil Tabbouleh Recipe [2]
Millet flatbread

Thursday: Thai
Wasabimon Yellow Thai Veg Curry [3]
Quinoa

Friday: American
Wendy’s Kale and Potato Cake Recipe [4]
Barbecued Baked Beans

Dessert of the Week: Apple Pie


An entry in Menu Plan Monday [5]
and also shared with the other master menu planners at Org Junkie [6]!

[7]

Roasted Cauliflower with Baked Tahini Sauce Recipe
Side Dish [8]  Sauces & Condiments [9]  Vegetables [10]  Middle Eastern [11]  
Ingredients
1 head organic cauliflower, rinsed with stalk removed leaving florets
olive oil
salt, pepper to taste
4 or 5 scallions, white part cut into 1 inch pieces

Several sprigs of Thai basil (optional)

Sauce:
1/2 cup tahini
1/2 inch knob ginger, finely grated
1 lemon, zested (no lemon juice needed for this recipe)
1 tsp. raw apple cider vinegar
1 tsp. agave nectar, or your favorite sweetener (not honey)
1 tsp. wheat-free tamari or coconut aminos
1/2 cup water (or more)

Directions
Turn on oven to 400F and put your cauliflower florets on a baking dish. Drizzle with olive oil and rub into the florets. Sprinkle with salt and pepper and roast for 10 minutes. (No worries if oven isn’t up to temperature yet.) Toss in your scallions and turn cauliflower over once it has started to brown and caramelize on one side. Roast for another ten minutes.

Meanwhile, combine sauce ingredients in blender. Once scallions have roasted, add to your sauce and blend. Add water as needed so you can pour it.

Once cauliflower is browned on both sides, drizzle with sauce* and bake for another five minutes. Toss in your thai basil leaves and bake another minute. Take out of oven and let cool slightly. Enjoy!

*You will have leftover sauce unless you had a really huge cauliflower. Add water if you like and use as a dressing, or drizzle on cut kale leaves and dehydrate/bake on low temperature until you have lovely seasoned kale chips.


Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/gluten-free-vegetarian-menu-roasted-tahini-cauliflower-recipe-5979.html

URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2011/01/caul5.jpg

[2] Chichos Kitchen Lentil Tabbouleh Recipe: http://chichoskitchen.blogspot.com/2010/09/lentil-tabbouleh.html

[3] Wasabimon Yellow Thai Veg Curry: http://www.wasabimon.com/archive/your-new-favorite-yellow-curry-recipe/

[4] Wendy’s Kale and Potato Cake Recipe: http://celiacsinthehouse.blogspot.com/2011/01/gluten-free-kale-and-potato-cakes.html

[5] Menu Plan Monday: http://angelaskitchen.wordpress.com/2011/01/23/menu-plan-monday-january-24-2011

[6] Org Junkie: http://orgjunkie.com/2011/01/menu-plan-monday-jan-24th.html

[7] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2011/01/caultahini.jpg

[8] Side Dish: http://www.bookofyum.com/recipes_v2/listrecipes.php#Side Dish

[9] Sauces & Condiments: http://www.bookofyum.com/recipes_v2/listrecipes.php#Sauces & Condiments

[10] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[11] Middle Eastern: http://www.bookofyum.com/recipes_v2/listrecipes.php#Middle Eastern

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