Roasted Cauliflower with Tahini Sauce
Serves: 4-6
1 head cauliflower, cut into florets
1/4 cup olive oil
3 tablespoons ground cumin
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1. Preheat pan on setting 15 for 2 minutes.
2. In a large bowl combine cauliflower, oil
and cumin. Season to taste with salt and
pepper.
3. Add cauliflower to the pan and cook for
10-15 minutes or until golden and crisp.
4. In a separate bowl combine tahini, water,
lemon juice and garlic. Season to taste
with salt and pepper.
5. Pour sauce over cauliflower. Toss to
combine. Serve.
Lemon and Herb Roasted Vegetables
Serves: 4-6
5 cloves garlic
5 sprigs fresh thyme
3 sprigs fresh rosemary
2 potatoes, peeled, quartered
2 carrots, peeled, sliced
2 fennel bulbs, trimmed, sliced
2 red onions, quartered
1 lemon, quartered
1 sweet potato, peeled, cut into 3cm cubes
½ cup olive oil
1 tablespoons freshly grated ginger
Salt and freshly ground black pepper, to taste
1. Preheat pan to setting 15 for 2 minutes.
2. In a large bowl combine all ingredients.
Season generously with salt and pepper.
3. Place vegetables in the pan. Reduce heat
to setting 10. Cover with the lid and cook
for 1 hour, stirring occasionally.
4. Increase heat to setting 15. Cook
vegetables for a further 10 minutes or
until golden. Season with salt and pepper.
Serve.
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Skillet Recipes continued
