Roasted veggies are the quintessential warming dish for a cold night. We chose cauliflower to embellish the delicious ACV-laced sauce. But any roasted root and/or toasted grain will complement the sumptuous apple cider vinegar tahini drizzle.
1 medium head cauliflower
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
Dash of freshly ground black pepper
3 Tbsp (45 mL) tahini sauce
1 Tbsp (15 mL) fresh lemon juice
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) maple syrup
1 large garlic clove, smashed and minced
1/8 tsp (0.5 mL) hot sauce
Generous pinch of sea salt
2 Tbsp (30 mL) chopped fresh cilantro
Preheat oven to 425 F (220 C).
Cut cauliflower into bite-sized florets. Place in large bowl. Drizzle with olive oil and 1/4 tsp (1 mL) sea salt. Toss to blend. Sprinkle with pepper and spread out on baking sheet. Place in centre of preheated oven for 25 to 30 minutes, stirring occasionally, until cauliflower is crisp and golden tinged.
Meanwhile, combine remaining ingredients, except cilantro, in high-speed blender. Whirl until creamy. Add a splash of water, if necessary to make sauce pourable. Add more seasonings to taste, if you wish.
To serve, place roasted cauliflower on serving tray. Drizzle with sauce and sprinkle with cilantro. Serve immediately.
TIP! Add toasted nuts and grains and fold in spinach for a complete meal.