PCC Roasted Cauliflower with Tahini Sauce

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 400° F.

Coat cauliflower florets with 1 tablespoon oil and salt lightly. Roast in oven until brown and soft, about 20 minutes. Do not undercook! Cool completely in refrigerator.

Cut carrots into wedges: Slice across at an angle, rotate carrot so that the cut is facing up and slice at an angle again along the cut. This makes beautiful, evenly shaped wedges.

Coat carrots and onions in 2 tablespoons oil and salt lightly. Roast in oven until soft, 10 to 12 minutes. Cool completely.

In a food processor or blender, mix tahini, lemon juice, water, 1 teaspoon salt, pepper and 4 tablespoons oil until dressing is blended.

Toss cooled, cooked vegetables with dressing. Garnish with chopped parsley. Adjust seasoning if necessary.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: carrots, cauliflower, cruciferous vegetables, tahini

Comments

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Very tasty!

We enjoyed this today from the PCC mobile while attending the farm tour -- FANTASTIC!! I'll be making this at home.

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