Roasted Cauliflower with Turmeric and Tahini Sauce #lc

Serves 4 to 8 as main dish or side dish.

Roasted Cauliflower

Preheat oven to 425°F.

Roughly chop cilantro and mint.

3 sprigs fresh cilantro
2 sprigs fresh mint

Break cauliflower into florets and spread on unoiled baking sheet.

2 heads Cauliflower

Make the spiced olive oil in a bowl.

1/4 cup Olive oil
1 Tbsp Cumin seeds
2 tsp Turmeric, ground
Salt
Pepper

Put florets in oil and toss. Spread on unoiled pan and roast for 45 minutes. Checking occasionally to make sure it isn’t burning. Only flip if you want even browning, but is not necessary.

Tahini Sauce

Using a mortar and pestle make a paste of the garlic adding 1 tsp at a time of salt.

2 garlic cloves
2-3 tsp salt

Mix in

1/2 cup Tahini
1/3 cup Lemon juice
1/4 cup Oil

Source: The Obesity Code by Dr. Jason Fung p. 103