Curried Cauliflower with Tahini

This recipe is almost exactly as Holly and Natalie have published it in The Modern Proper. Highly recommend and very versatile- we eat it as a side to our protein for dinner.

Ingredients:

1 Large head of fresh Cauliflower

2 Tbs Avocado Oil

2 Tbs Curry Powder

2 tsp Sea Salt

2 English or Persian Cucumbers, Chopped

150g 0% Fat Greek Yogurt, Plain

1/3 Cup Tahini

3 Lemons, Juiced

2 Tbs Olive Oil

2 Cloves Fresh Garlic, Chopped

1/2 tsp sea salt

4 Cups Arugula or Kale

2 Cups Red Cabbage, Shredded

2 English or Persian Cucumbers, Diced

1/3 Cup Fresh Cilantro

Option to add:

1/3 Cup Raisins

2 Cups Cooked Quinoa

Let's do it!

1. Preheat the oven to 425F.

2. Chop the cauliflower. Spread in single layer on baking sheet. Drizzle with avocado oil, curry powder and salt. 

3. Bake for 30 minutes. Texture should be tender.

4. Combine the cucumber, yogurt, tahini, lemon juice, olive oil, garlic and salt in food processor and blend until smooth. The desired texture resembles hummus.

5. Toss together the greens, cabbage, diced cucumbers, quinoa and raisins. Top with Cauliflower, dressing and cilantro.