Lunch

Roasted Cauliflower Detox Bowl with Tahini Sauce

Name: Roasted Cauliflower Detox Bowl with Tahini Sauce
Cook time: 50 min
Total time: 50 min
Ingredients: 3 kale leaves; 1 clove garlic; 0.5 cup quinoa; 0.25 cabbage; 1 avocado; 0.5 a cauliflower; 1 tsp olive oil; 0.25 tsp ground cumin; 2 servings garden cress; 1 head garlic roasted; 0.5 cup cashews soaked overnight in water; 2 tbsp tahini; 4 tbsp water; 0.25 tsp kosher salt

dinnerlunchVeganVegetarianGluten-FreeDairy-FreeKetoPaleoShellfish-Free

Ingredients

kale leaves3
garlic1 clove
quinoa0.5 cup
cabbage0.25
avocado1
a cauliflower0.5
olive oil1 tsp
ground cumin0.25 tsp
garden cress2 servings
garlic roasted1 head
cashews soaked overnight in water0.5 cup
tahini2 tbsp
water4 tbsp
kosher salt0.25 tsp

Instructions

1
Soak the cashews overnight in water.Preheat the oven to 200C/~395 F.
2
Chop the cauliflower into florets and toss with the olive oil and ground cumin.
3
Roast for 20-25 minutes until golden.To make the sauce, add all ingredients except the water and salt to a food processor.
4
While blending, drizzle in the water a little at a time until the sauce starts to become smooth.
5
Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it.
6
Add salt to taste.Boil the quinoa in a saucepan for 10 minutes then drain and set aside.
7
Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with the minced garlic clove over a medium heat until wilted.
8
Add in the quinoa and toss so everything is mixed together.
9
Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.