Spiced cauliflower + zhug and tahini
This dish is one of those gems that proves eating healthy can also be incredibly delicious. You've got the benefit of brassica's in the cauliflower (good for your liver and promoting good GI health), plus healthy fats in the tahini as well as calcium and an antioxidant boost with the fresh herbs. Oh yeah, it's insanely tasty too. Eat up!
Large cauliflower, cut into florets (about 2 lbs)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp allspice
1/2 tsp sea salt
3 TBS extra virgin olive oil
1 red onion, thinly sliced
3 TBS cold water
1 TBS lemon juice, freshly squeezed
1 garlic clove
1-2 jalapeños (optional, adjust to taste)
1 cup parsley
1 cup cilantro
1/2 tsp cumin
1/8 tsp ground cardamom
1/4 cup extra virgin olive oil
Preheat oven to 425'. Toss cauliflower with spices and olive oil to coat. Transfer to baking sheet and roast until golden brown about 20-30 minutes. While cauliflower cooks, heat a medium skillet with olive oil over medium heat. Add onion, turn heat to low and cook for about 10 minutes until caramelized.
Make sauces. For tahini sauce, whisk together tahini, water, lemon juice and pinch of salt until smooth. Taste and adjust seasoning, adding a little more water or lemon juice if it needs to be thinned.
For zhug, add all ingredients to a food processor and pulse until smooth. Taste for seasoning.
Serve family style or divide individually: place tahini on plate, top with cauliflower and onions, dollop green sauce over the top.