This dish is a delicious way to add more cruciferous vegetables to your diet. Cruciferous vegetables including cauliflower, the core of my dish, is a great liver detoxifying food. Cauliflower is a nutrient dense food, high source of dietary fibre, rich in vitamin C and K, choline… and a good source of plant-based protein.
Nutritional yeast adds the creaminess to this recipe and one of the best plant source of B vitamins which are necessary for almost every function and organ of your body.
Adding Cumin will give a unique flavor with the huge benefits for your digestive system.
You can add any source of protein to this dish like Tempeh (fermented soy) for extra healthy dose of protein with many probiotic benefits. If you can’t tolerate soy add your favorite protein.
– 1 head cauliflower
– 1 big sliced onion
-2 tbsp nutritional yeast
-1/2 cup of Tempeh (optional)
– 1/4 cup of sesame seed paste
– 1 tbsp of extra virgin olive oil
– a juice of whole lemon
– 1 cup of water
-1 tsp cumin powder
– 1 tsp pink Himalayan or grey sea salt divided
Preheat over 350F. Wash and cut cauliflower into florets and season it with 1/2 tsp of sea salt and extra virgin olive oil and lay them on baking dish and roast for about 20 minutes. Add onion slices and roast for another 15 minutes, until it’s nicely browned.
Meanwhile, combine sesame seed paste, lemon juice, cumin powder, nutritional yeast and 1/2 tsp sea salt, stir well. This mixture tends to harden and cluster as you stir; this process is normal. As you start adding the water slowly to the sauce and stir the lumps will disappear. You can blend all the 5 ingredients with water in the blender for less muscle work.
When cauliflower is nice and ready pour the sauce and put it back in the over for another 15 minutes for the sauce to thicken, get it out from the oven then add the Tempeh (optional).
Enjoy with cooked quinoa or rice!
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Recipe Provided By: Amneh Chehadi