Oven Roasted Cauliflower with Tahini Sauce and Fresh Herbs – Food Pharmacy

Dietician's Choice, Recipes

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Oven Roasted Cauliflower with Tahini Sauce and Fresh Herbs

Fruits and vegetables have a so-called dose-response effect in the body, meaning that a certain amount of fruit and vegetables is required every day for us to have full protection. So if you want to change just one thing – add more greens.

Here we offer a green meal which is also topped with healthy whole grains from rye croutons, and healthy fats from almonds.

bakad blomkål

Good to have at home: rapeseed oil, salt and pepper. Good luck!

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Oven Roasted Cauliflower with Tahini Sauce and Fresh Herbs

  • By : Food Pharmacy
  • Servings : 4 1x
Scale

Ingredients

2 cauliflower

2 lemons

50 g butter

1 clove garlic

1/5 pot of sage

2 teaspoons ground turmeric

4 slices of rye bread

1 dl almonds

15 cress

65 g arugula

Tahini cream

6 dl cooked large white beans (2 tetra à 380 g, rinsed)

3 tablespoons light tahini

3 tablespoons lemon juice

1 teaspoon ground cumin

2 cloves garlic

Instructions

1. Preheat the oven to 175 degrees.

2. Remove the thick leaves from the cauliflower. Cut the lemons in halfs. Place the cauliflower and lemon halfs on a plate with parchment paper.

3. Peel the garlic. Mix together butter, sage, turmeric, salt and pepper to a spicy butter. Cover the cauliflower with the spicy butter and bake in the oven for about 50 minutes (or until the cauliflower is soft).

4. Meanwhile, mix the beans with tahini, lemon juice, cumin, garlic, oil and salt. Add water until your sauce has a nice consistency.

5. Cut the rye bread into smaller pieces. Fry the bread crispy in a pan with oil together with the almonds on medium heat.

6. Remove the cauliflower from the oven. Spread the tahini sauce on a plate, add the cauliflower, top with rye croutons, roasted almonds, cress, arugula and half a lemon.

This is a guest post. Any opinions expressed are the writer’s own.

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