In the mood for an easy appetizer or mid-day snack? I’ve got something yummy for you. I like spicy foods big time. If you can’t handle the heat, back down the cayenne. If you can, go heavy and you will enjoy this one!
- 1 head cauliflower (or 1 frozen bag of florets)
- olive oil
- 2 tsp cumin
- 2 tsp cayenne
- 2 tsp curry
- 1 tsp ginger
- salt to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 2-3 garlic cloves
*Preheat oven to 400 degrees
Place your cauliflower in a bowl and drizzle with olive oil and season with all of your dry spices. Toss around to coat thoroughly.
On a baking sheet, spread out all the cauliflower in an even layer. Roast for 40-50 minutes.
For tahini sauce:
Take tahini, lemon juice, minced garlic, cayenne, salt and combine. If you prefer, add a touch of water to create a nice dip and less of a paste texture. Alternately, use in a paste like state for wraps or to top grilled chicken.
I use tahini and combine with roasted or boiled cauliflower in a Cuisinart to create “fummus” or faux hummus 🙂