Roasted Cauliflower with Tahini Yogurt Sauce

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Tahini yogurt sauce

1/2 cup of tahini, 1 1/2 cups of cashewgurt

1 1/2 cups of Unsweetened, plain Cashewgurt

Juice of half a lemon

1 tablespoon extra-virgin olive oil

2 cups plain whole-milk yogurt

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or freshly ground black pepper

Salt

1 tablespoon finely chopped parsley, for garnish

In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo pepper. Season with salt and garnish with the parsley.

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Roasted Cauliflower

  1. Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). ...

  2. Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes.

Drizzle to your hearts desire!

Sandy Yang