Current Status: On day four of a beauty and fitness boot camp. I’m doing workouts that combine yoga and Pilates, neither of which I have ever done (I still don’t know what Pilates is really), but things (things meaning some of my body parts) are getting stretchy and tight at the same time. I think that’s how it’s supposed to go, so yay?!?! Hopefully by the end of the month I will have mastered my poses because right now, I tip over pretty easy.
And it’s usually about the time my husband comes walking in the room, so he can get his morning laugh.
My balance is way off. Like waaaay off.
Also, my yoga mat is sliding all over my wood floor, contributing to my tipsiness. Not sure how to remedy this. Yoga people, do you have any tricks?
My diet is going great, and I have been meaning to develop this copycat recipe for months after I had it at a Greek restaurant in Phoenix, AZ during the summer, so I figured it would be a good time to do it since I am in the middle of a fitness boot camp and I am required to eat healthy and light.
It’s not a pretty dish by any means, but oh. so. tasty. If you don’t like tahini, you might want to skip this, but I love it. I also love roasted cauliflower, and the tahini-garlic sauce with the fresh cilantro and the toasted pine nuts just come together so well. It’s really quite filling for a vegan dish, but could also be served as a side. This tastes so much like the restaurant version I had that I have really impressed myself.
–I would think that you could substitute frozen cauliflower for this.
–Just add as much water as you need to thin the sauce out.
–You can add more lemon juice if you want. I wanted mine to be less lemony and more garlicky.
–Speaking of garlic, I usually press mine because I feel like it breaks it up into smaller pieces and mixes in better to give a dish a more garlicky flavor. But you can chop if you want.
–I chopped the onions into a medium size. Not super large, but not fine, either.
–I don’t think this dish has a ton of calories, but if you want even less, just reduce the nuts by 1 tablespoon.
- 1 large head cauliflower, separated into small florets
- 1 small onion, peeled and chopped into medium size pieces
- 2 tablespoons avocado or extra virgin olive oil
- Kosher salt and coarse black pepper to taste
- 2 tablespoons tahini sauce
- 1 tablespoon lemon juice
- 1 garlic clove, pressed or finally minced
- 1 tablespoon chopped cilantro
- 3-4 tablespoons water
- ¼ cup toasted pine nuts
- Cilantro for garnish, if desired
- Preheat oven to 400 degrees. Place the cauliflower and onion on a large baking sheet and drizzle with avocado oil. Toss with hands to coat, then season with salt and pepper to taste. Spread in a single layer and roast in oven for about 30 minutes or until cauliflower is golden brown and tender.
- Meanwhile, whisk together the tahini, lemon juice, garlic,1 tablespoon chopped cilantro, and about 3 tablespoons water until smooth and loose enough to drizzle. Add more water if necessary.
- To serve, place half the cauliflower and onions on each of two plates, then drizzle each with half the sauce. Sprinkle each with half the pine nuts and garnish with more cilantro, if desired.