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Roasted Cauliflower with Raisins, Pine Nuts, and Soy Tahini

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 1 head cauliflower
 olive oil
Topping
 ¼ cup raisins
 ¼ cup rice vinegar (or white wine vinegar)
 ¼ cup pine nuts
 1 large shallot, chopped small
 1 clove garlic, minced
Sauce
 ½ cup Greek yogurt
 2-3 Tbsp lemon juice (fresh squeezed is best)
 2 Tbsp tahini
 2 tsp soy sauce
 1 Tbsp maple syrup
 ¼ tsp garlic powder or 1 clove minced garlic
 water, if needed
Roast the Cauliflower
1

Preheat oven to 425 degrees Fahrenheit.

2

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.

Meanwhile - Prepare the Topping
3

Place raisins in a small bowl and cover with rice vinegar. Set aside.

4

Toast pine nuts in a small skillet over medium heat until lightly golden, stirring frequently. Transfer pine nuts to a bowl.

5

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.

Make the Sauce
6

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.

Assemble
7

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.

Nutrition Facts

Servings 0

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