Roasted Cauliflower with Tahini &
Miso Dipping Sauce
VEGAN, GLUTEN-FREE, DAIRY-FREE
Cauliflower contains a variety of nutrients including fibre, and vitamin C – which helps support our immune system. It is also totally delicious when roasted and pairs well with this dipping sauce as a great snack or pre dinner nibble for guests. A surprising hit with children!
INGREDIENTS
2 tbsp coconut oil, melted
1 cauliflower
3 tbsp tahini
1 tbsp miso
1tsp coconut nectar or honey
1 tbsp apple cider vinegar
1-3 tbsp water
STEP-BY-STEP
Pre heat oven to 200 fan.
Break the cauliflower into florets and toss in the coconut oil. Spread in a single layer on a large baking tray and roast for 18-20 minutes, until golden and cooked.
Meanwhile combine the tahini, miso, coconut nectar and apple cider vinegar and whisk to a smooth paste. Add 1 tbsp of water at a time until you have a hummus-like consistency, perfect for dipping the florets.
INGREDIENTS
2 tbsp coconut oil, melted
1 cauliflower
3 tbsp tahini
1 tbsp miso
1tsp coconut nectar or honey
1 tbsp apple cider vinegar
1-3 tbsp water
STEP-BY-STEP
Pre heat oven to 200 fan.
Break the cauliflower into florets and toss in the coconut oil. Spread in a single layer on a large baking tray and roast for 18-20 minutes, until golden and cooked.
Meanwhile combine the tahini, miso, coconut nectar and apple cider vinegar and whisk to a smooth paste. Add 1 tbsp of water at a time until you have a hummus-like consistency, perfect for dipping the florets.
