Tâhini-Roâsted Câuliflower With Lemony Herb Oil [Vegân]

Tâhini-Roâsted Câuliflower With Lemony Herb Oil [Vegân]

Tâhini-Roâsted Câuliflower With Lemony Herb Oil [Vegân]

Ingredients

·         1 medium-sized câuliflower

·         Â hândful of toâsted âlmonds

For the Bâhârât Spice Blend:

·         1 1/2 tâblespoons blâck peppercorns

·         2 tâblespoons coriânder seeds

·         1 tâblespoon cumin seeds

·         5 cloves

·         1 teâspoon cârdâmom seeds

·         1 teâspoon ground cinnâmon

·         1/4 teâspoon nutmeg, freshly grâted

·         1 tâblespoon pâprikâ

·         1 teâspoon turmeric

For the Tâhini Coâting:

·         3 tâblespoons tâhini

·         juice from 1/2 lemon

·         2 tâblespoons olive oil

·         1 tâblespoon bâhârât spice blend (see âbove)

·         1 tâblespoon wâter

·         1/2 teâspoon sâlt

For the Lemony Herb Oil:

·         Â bundle of pârsley

·         Â bundle of cilântro

·         2 tâblespoons olive oil

·         Juice from 1/2 lemon

·         Zest from 1/2 lemon

·         Â pinch of sâlt

Prepârâtion

To Mâke the Bâhârât Spice Blend:

1.      Toâst peppercorns, coriânder, cumin, ând cloves on â hot dry pân, until frâgrânt. Remove the pân from heât, then grind the spices in â mortâr. Âdd rest of the spices ând mix together.

To Mâke the Tâhini Coâting:

1.    visit  onegreenplanet.org@Tâhini-Roâsted Câuliflower With Lemony Herb Oil [Vegân]  for full recipe

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