Roasted Cauliflower With Tahini and Skhug Vegan

Serves
2


Ingredients

For the Cauliflower and Marinade:

1/4 cup coconut oil

1 teaspoon paprika

1 teaspoon turmeric

A generous pinch of Sea Salt and black pepper

Pomegranates, to garnish

Pine nuts, to garnish

Tahini, to garnish


For the Skhug:

3 cups loose cilantro

5 garlic cloves

1/4–1/2 cup olive oil

1/2-1 jalapeño pepper

1 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

Sea salt and pepper, to taste


Preparation

Preheat the oven to 400ºF.

In a small pan over low heat, melt the coconut oil. Whisk the paprika, turmeric, Sea Salt , and pepper into the coconut oil.

Chop the ends and leaves off the cauliflower. Place the cauliflower in a baking tray and generously brush and cover the cauliflower with the coconut oil and spice mixture.

Roast for 45 minutes to an hour, until the cauliflower begins to char.

While the cauliflower is roasting, prepare the skhug by blending all of the skhug ingredients in a food processor. Set the skhug aside.

Heat a pan up on high heat. Add the pine nuts and toast until golden brown, stirring every now and then to prevent them from burning.

Once the cauliflower is done, remove from the oven and garnish with the skhug, pine nuts, tahini, and pomegranate.

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