Tahini-Roasted Broccoli and Cauliflower
by Zoe Hill, www.eatingvegetables.com
This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats and calcium.
Ingredients
“Cheezy” Tahini Sauce
- 50ml tahini
- 50ml water (add as needed)
- ½ tsp mustard powder or mustard
- ½ tsp garlic powder or 1 crushed clove
- ½ tsp salt
Vegetables
- 1 head broccoli
- 1 head cauliflower
Step by Step Instructions
Step 1
Preheat oven to 180C.
Step 2
Blend all sauce ingredients in a high-speed blender or whisk by hand.
Step 3
Break the broccoli and cauliflower into small florets. Toss in the tahini sauce until evenly coated. Spread on a lined baking tray and roast for 20 minutes or until the outside of the florets are starting to brown.
