Chef:  Katie Mae
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time: 40 minutes

INGREDIENTS

Roasted Vegetables

  • 2 heads of cauliflower, cut into florets
  • ¼ c water or low-sodium vegetable broth or water
  • 1 T no-salt seasoning 
  • 3 medium carrots, chopped
  • 1 red onion, chopped
  • ¼ c fresh Italian parsley; chopped

Lemon Tahini Dressing

  • 3 lemons, juiced (about ½ c)
  • ½ c water or low-sodium vegetable broth
  • ½ c white sesame seeds (or ¼ cup tahini) (Substitute cannellini beans for PP)
  • 1 T rice vinegar
  • ½ T garlic granules
  • ½ T miso (optional)

DIRECTIONS

  1.  Preheat oven to 425°F. Line 2 sheet pans with parchment paper.
  2.  Coat cauliflower florets with ¼ cup of water and ½ tablespoon of no-salt seasoning. Spread cauliflower across 1 of the prepared sheet pans. Roast in oven until brown and soft, about 15 to 20 minutes.
  3.  Coat carrots and onions in ¼ cup water and other ½ tablespoon of no-salt seasoning. Spread across second sheet pan. Roast in oven until soft, about 10 to 12 minutes.
  4. Stores in refrigerator for one week.

Find more recipes from Katie Mae at PlantzSt.com

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