1 head cauliflower
2 tbs + 2 tbs oil
salt & pepper to taste
1 sweet onion, sliced thin
1/8 c toasted pine nuts
Sauce
3 minced garlic cloves
2 tbs oil (reserved from onions)
1/8 tsp pepper
1/4 tsp salt
3 tbs lemon juice
2 tsp paprika
1 tbs + 2 tsp parsley
1/2 c tahini
Preheat oven to 450 degrees
Remove the green portion of the cauliflower and separate into florets.
Toss florets with oil, salt & pepper.
Place in a single layer on a sheet pan and roast for 12 – 15 minutes or until fork tender.
Turn on the broiler and broil for 5 minutes, stir, broil for another 3 minutes.
Carmelize the onions in a skillet with 2 tbs oil. Reserve oil when onions are done.
For the sauce, in the same skillet used for the onions, heat the reserved oil on medium heat. Add the garlic, salt & pepper, cook until just starts to brown.
Add the lemon juice, paprika and parsley.
Remove the pan from the heat, add the tahini and mix well.
If the sauce is too thick, add a tbs of warm water (1 tbs at a time) until desired consistency.
Put the pan back on low heat, to heat through.
To serve, scoop the cauliflower into a serving bowl, pour on the tahini sauce, then mound the carmelized onions on top. Sprinkle with the toasted pine nuts.
Remember … Be The Organic U – Feed Your Soul
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