Roasted Cauliflower with Tahini-Lemon Sauce (orig)

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ½ cup or 120g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Garlic

  Raw

  2 cloves, minced or 6g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  1 cup or 245g

Directions

1. Pre-heat oven to 200C / 400F. Slice the cauliflower into 1?-thick discs (all the way across), or separate into large florets. Arrange on a nonstick baking sheet. Brush each piece lightly with olive oil (coating both sides) and sprinkle with the cumin, salt and pepper. Place in the oven to roast for 20 minutes or until golden brown, carefully flipping once halfway through. In a small bowl, combine the tahini, lemon juice, minced garlic and yogurt. Add a pinch of salt to taste, if desired. Drizzle or spread atop each crispy piece of cauliflower. If tahini becomes oily or too thick when mixed with other ingredients, mix the crushed garlic with the lemon juice and drizzle over the cauliflower, followed by the plain tahini.

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