6. Crispy cauliflower with lemon, tahini, garlic and mint
Cauliflower is part of the cruciferous vegetable family, shown to help reduce cancer risk. One cup of fresh cauliflower contains 25 calories, 10-percent of your daily recommended amount of fiber, and a boatload of nutrients including vitamins B6, folate, C and K. It also contains numerous cancer-protecting antioxidants including sulforaphanes, glucosinolates and thiocynates.
Skill level: Beginner
Start to Finish: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
1 large head cauliflower, chopped into florets
2-3 tablespoons Olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 cup Panko bread crumbs
For the Tahini Sauce:
2 tablespoons tahini (sesame seed paste)
2 tablespoons water
Juice from 1/2 a lemon
1 small garlic clove, minced (I use Gourmet Garden)
1 teaspoon ground cumin
1/4 cup fresh mint
1. Heat your oven to 425.
2. In a large bowl, toss cauliflower with olive oil, garlic and onion powder and salt. Shake the bowl or stir well. Then add panko bread crumbs and stir or shake again.
3. Pour cauliflower into sheet pan and roast for about 25 minutes, stirring 2-3 times while cooking.
4. In a small bowl, whisk together the tahini sauce ingredients. Taste and adjust seasoning. Add more water if too thick.
5. When cauliflower is done, gently toss with the dressing and sprinkle with chopped mint before serving.
Recipe and photo by Danielle Omar, MS, RD of Food Confidence.
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