Roasted Cauliflower with Raisins, Pine Nuts, and Soy Tahini
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into small florets. Toss in a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes. Place raisins in a small bowl and cover with rice vinegar. Set aside. Toast pine nuts in a small skillet over medium heat until lightly golden, stirring frequently. Transfer pine nuts to a bowl. Heat a large drizzle of olive oil in the skillet. Saute shallots and raisin mixture until the liquid has significantly reduced and the shallots are nearly translucent. Add garlic and saute 1-2 more minutes, until fragrant. Remove from heat. Whisk together Greek yogurt, lemon juice, tahini, soy sauce, maple syrup, and garlic. Stir in water to thin slightly, until the sauce reaches a similar consistency to honey. Spread most of the sauce on a plate. Serve roasted cauliflower on top and drizzle on any remaining sauce. Add the topping and sprinkle on toasted pine nuts. Finish it off with some parsley.
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit.
Chop cauliflower into small florets. Toss in a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes.
Place raisins in a small bowl and cover with rice vinegar. Set aside.
Toast pine nuts in a small skillet over medium heat until lightly golden, stirring frequently. Transfer pine nuts to a bowl.
Heat a large drizzle of olive oil in the skillet. Saute shallots and raisin mixture until the liquid has significantly reduced and the shallots are nearly translucent. Add garlic and saute 1-2 more minutes, until fragrant. Remove from heat.
Whisk together Greek yogurt, lemon juice, tahini, soy sauce, maple syrup, and garlic.
Stir in water to thin slightly, until the sauce reaches a similar consistency to honey.
Spread most of the sauce on a plate. Serve roasted cauliflower on top and drizzle on any remaining sauce.
Add the topping and sprinkle on toasted pine nuts.
Finish it off with some parsley.
