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.
One Reply to “Tamarind Tahini Cauliflower”
Hi thhanks for sharing this