Cauliflower, my new favourite vegetable as a low carber and the wonders that you can perform with it. Not the boiled to sogginess you got as a child (well, in my house…both my grandparents were ghastly cooks and I still feel cheated about that…none of that picture post card yummy granny made cakes for us…the horror stories I could tell…and probably will…). Cauliflower Roasted? Yummy. Cauliflower Riced and used as pizza base? Yum. Now thrown on the bbq and equally tasty. Pour a nice Tahini and herb dressing over it and you have yourself a tasty dish. Tahini is used a lot in Middle Eastern dishes and is in the popular hummus dish! Nom Nom!
1 cauliflower, cut into florets
2 tblspn olive oil
1/4 cup tahini
1 garlic clove
1/3 cup olive oil
1/4 tspn sesame oil
1 tspn lemon juice
1 tblspn flat leaf parsley, finely chopped
1/2 tspn lemon zest
- Make the tahini dressing by whisking all the ingredients together well.
- Brush the cauliflower florets in oil and cook on a medium bbq. Chargrill for about 6-8 minutes until golden brown on both sides.
- Drizzle the dressing over the cauliflower.
- Eat and enjoy!