Roasted Cauliflower with Tahini & Miso Dipping Sauce
This recipe is from my #EatInSeason series on my blog – April is for cauliflower.
2 tbsp coconut oil, melted
3 tbsp tahini
1 tbsp miso
1tsp coconut nectar or honey
1 tbsp apple cider vinegar
1-3 tbsp water
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.
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