Roasted Cauliflower Detox Bowl with Tahini Sauce

Name: Roasted Cauliflower Detox Bowl with Tahini Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 3 pieces Kale (3 Large Kale Leaves); 1 clove Garlic (1 clove garlic + 1 head garlic roasted); ½ cup Quinoa (1/2 cup Quinoa); ¼ piece Red Cabbage (1/4 Red Cabbage); 1 piece Avocado (1 Avocado); ½ piece Cauliflower (1/2 a Large Cauliflower); 1 tsp Olive Oil (1 tsp olive oil); ¼ tsp Cumin Powder (1/4 tsp Ground Cumin); 0 pieces Garden Peas (garden cress); ½ cup Bottled Drinking Water (1/2 cup Raw Cashews soaked overnight in water + 4-6 tbsp Water or more, as needed); 2 tbsp Tahini (2 tbsp Tahini); ¼ tsp Kosher Salt (1/4-1/2 tsp Kosher Salt)

40 minMediterranean

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Soak the cashews overnight in water.Preheat the oven to 200C/~395 F. Chop the cauliflower into florets and toss with the olive oil and ground cumin. Roast for 20-25 minutes until golden.To make the sauce, add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. 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.
2Add salt to taste.Boil the quinoa in a saucepan for 10 minutes then drain and set aside. 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.
3Add in the quinoa and toss so everything is mixed together.
4Place 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.