Vegan Roasted Lemon Tahini Cauliflower
THE INSPIRATION Hey Ya’ll! I am back after a bit of a hiatus. I had some unfortunate events happen to me in the form of breaking two teeth and being unable to deal with the pain and couldn’t eat anything harder than a puree. It was terrible. I’ve been having work on my mouth and…
THE INSPIRATION
Hey Ya’ll! I am back after a bit of a hiatus. I had some unfortunate events happen to me in the form of breaking two teeth and being unable to deal with the pain and couldn’t eat anything harder than a puree. It was terrible. I’ve been having work on my mouth and can eat some things on one side of my mouth, so a good hearty meal was in order! Once upon a time, I didn’t eat meat. Ok, it was last year, but I didn’t! Anyhow, I have been incorporating more plant based meals back into my diet to get myself to being plant based at least half of the time. One of the ways I can do that is by creating more plant based recipes for LizeeAngel, so VOILA! You get content, I get motivation. It’s a win-win situation! One of the things that brought me to this dish is my love of cauliflower in any form. But it’s especially special when it’s roasted. The little sugars that are in it get caramelized and it becomes tender on the inside. It’s such a great vessel for any sauce that you can change up this recipe by just picking a different sauce. The other key motivator behind this recipe is my advocate status with Hungryroot. I started being an advocate with them a month ago and it’s been great. They offer both ingredients for recipes as well as choose your own groceries that are plant based or organic and sustainably sourced animal products. It’s been a way that I can add more plant based meals and snacks to my everyday life and I love it!
THE DEETS
So this is a pretty straight forward and easy dish to make. I actually paired it with a roasted vegetable medley on the same pan to make it a one pan dish. You have a couple of options when it comes to your cauliflower like a whole head that you break down into steaks or large clusters or you can get pre-cut cauliflower and do the same. What you want to avoid is frozen cauliflower. Because the frozen florets will be full of water when they thaw, it will be very difficult to get the caramelization…like almost impossible. Another thing that makes this dish pretty simple is that the seasoning is REALLY simple. Because we’re dousing this in sauce and roasting this at a higher temperature, we don’t need a lot of spices because they will burn! That will end up making your dish taste bitter and we definitely don’t want that! Also, because this dish is on a sheet tray, you can throw on a couple of other veggies and make a one pan dinner like I did here. It is a super simple way to incorporate a plant based meal and only use 3 dishes. 2 of which you will actually have to wash! (Aluminum foil FTW!). Did I also mention that this entire recipe takes less than 30 mins start to finish? Add your veggies on the tray and you’ve got the full meal in the time it takes to learn a new Tik Tok dance!
TIPS FOR MAKING
Ok, so before we get to the recipe. Here are a few tips to give you the most delicious, vegan cauliflower dish for fall:
- To avoid cauliflower that is steamed instead of roasted, make sure you don’t use frozen cauliflower. I know I said that, but sometimes ya’ll don’t listen! Lol. Also, make sure there’s adequate space between the cauliflower pieces so that air can flow between them.
- When roasting this or any dish at a high temperature, make sure to use a high-smoke point oil. Some of these include sunflower, avocado and canola. This ensures the oil can stand up to the heat and will not smoke out your oven, release free radicals or leave a bitter taste on your dish.
- If you do not have the hungry root lemon tahini sauce, mix 1/4 cup tahini paste with 1-2 tbsp fresh squeezed lemon juice, salt and pepper.
Alright ya’ll. That’s all I have for this one. Let’s all make it a point to incorporate more meatless options into our diet. I’m not saying this to be preachy, but like…the entire world is on fire. And while that’s largely the fault of corporations passing the buck to the individual, we can still do our part!
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Lemon Tahini Cauliflower
Ingredients:
- 1 head cauliflower
- 2 tbsp canola oil (or other high-smoke point oil)
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- 1/4 cup Lemon tahini sauce (see recipe below)
- Optional: 1 tsp dill for garnish
- 1/4 cup tahini
- 1-2 tbsp fresh squeezed lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
Instructions:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- Remove stems and leaves from the bottom of the cauliflower. Cut cauliflower head into 4 large sections or into 4 cauliflower steaks and place on prepared baking sheet.
- Drizzle cauliflower with oil and toss to get oil coated all over. Sprinkle with all seasonings evenly.
- Arrange on baking sheet so that there is about a 1/4″ between all pieces to encourage roasting vs. steaming.
- Bake for 15 mins, rotating the tray once for even cooking.
- Remove from oven and brush lemon-tahini sauce all over the cauliflower pieces. Place back in oven and roast for an additional 5 mins.
- Remove from oven and drizzle with remaining lemon-tahini sauce. Garnish with dill and Enjoy!
Calories
174Fat (grams)
15.3Net carbs
5Protein (grams)
4.1
