Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
6-8 tablespoons of coconut oil or avocado oil (depends on cauliflower head size)
1 teaspoon cardamom
1 teaspoon garlic powder
1 teaspoon salt
1 head of cauliflower, chopped into florets
1 batch Lemon Tahini Sauce (optional)
¼ cup pistachios
¼ cup chopped fresh mint
3 tablespoons chopped fresh dill
1. Preheat oven to 450 F (232 C).
2. Combine the avocado oil with the cardamom and salt. Rub the cauliflower all over with the oil mixture.
5. Remove the cauliflower from the oven and let it cool slightly.
6. Arrange it on a platter and top with pistachios, fresh mint and dill. Serve with the tahini sauce.
Yield: 3/4 cup (approx.)
Prep Time: 5 minutes
Cook Time: 0 minutes