Whole roasted cauliflower with lemon tahini sauce from The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease (page 115) by Michael Greger M.D. and Gene Stone and Robin Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SugarFree_Vegan on July 21, 2018

    I love lemon, miso, tahini and cauliflower so it was a no brainer to make this dish. I didn't however bake a whole cauli as I was only cooking for myself today. I just split enough cauliflower into florets and blanched them in boiling water for max of 2 mins. I then brushed the cauli with the sauce and baked it for about 20-30 mins until tender and toasty. Served with some roasted chickpeas and salad this is a wonderful, cheap and easy dish to make for 1 or for many.

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