Roasted Cauliflower with Tahini Yogurt Sauce
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
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.
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). ...
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!