For the Sauce:
2 garlic cloves
1 tablespoon tamarind paste
1 tablespoon honey (add more if it’s too tart)
4 tablespoons avocado oil
small 1/2 inch knob of ginger
2 tablespoons tahini
1/4 teaspoon sea salt
1/4 teaspoon chili flakes (optional)
4-6 tablespoons of water to blend + thin out, as needed
I made this sauce in a mini food processor, you could also mince + whisk by hand in a small bowl.
First, add ginger and garlic and process until finely minced. Next, add the rest of the ingredients and process until a thick and creamy sauce is formed.
Finally, add in a tablespoon of water at a time until you get it to your desired consistency. I added around 4-6 tablespoons of water to get it a pourable consistency.
Taste and adjust, if it’s too tart for you, add in more honey and water until it tastes balanced.
For the Cauliflower:
1 tablespoon avocado or olive oil
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
I kept this cauliflower really simple, just roasted with oil, salt, and garlic powder. It will get a lot of it’s flavor from the sauce.
Preheat oven to 400 degrees.
On a parchment lined baking sheet, add cut up cauliflower florets and toss them in the oil, garlic powder, and sea salt.
Roast for 25-30 minutes or until golden and crispy. Add to a plate and drizzle with tamarind tahini sauce. I recommend topping it with fresh green herbs like mint or parsley, toasted nuts and seeds, and pickled onions or shallots.