Roasted-Cauliflower-and-Sesame Spread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chef Way: Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon, and cilantro. Easy Way: Use ground coriander from a bottle to season this bright, tangy recipe.
Ingredients
1 head of cauliflower
1/4 c. vegetable oil
1 1/2 tbsp. minced fresh ginger
1 1/2 tsp. ground coriander
kosher salt
3 tbsp. tahini (sesame paste)
3 tbsp. fresh lemon juice
3 tbsp. Chopped cilantro
sesame seeds
Pita bread or chips
Instructions
Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
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