Queen Of Cauliflower

Roast cauliflower with tahini, Yemeni hot sauce, pomegranates, and toasted pine nuts. Ridiculously delicious. Ethereal, even. Vegan + gf.

1/4 cup coconut oil
1 teaspoon paprika
1 teaspoon turmeric
generous pinch of sea salt and black pepper
pomegranates, to garnish
pine nuts, to garnish
tahini, to garnish
3 cups loose cilantro
5 garlic cloves
1/4 – 1/2 cup olive oil
1 or 1/2 serrano/jalapeño pepper
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
sea salt and pepper, to taste

View the full recipe at Gratitude and Greens →