Roasted Cauliflower with Baked Tahini Sauce Recipe
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)

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)

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.