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2 pounds bug-free cauliflower florets, cut into pieces (can use frozen, such as Beleaf)
olive oil
3 cubes Dorot Gardens Frozen Garlic
1 cup Mighty Sesame Tahini
juice of 1/2 a lemon
1 tablespoon Manischewitz Honey
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Pereg Turmeric
1 teaspoon paprika
water, as needed to thin out sauce
Preheat oven to 450 degrees Fahrenheit.
Drizzle cauliflower with olive oil and roast in a baking dish for 25 to 30 minutes until golden brown.
In the meantime, whisk all of the sauce ingredients and add water until you achieve a creamy consistency.
Remove cauliflower once cooked and drizzle with tahini sauce. Serve with more sauce on the side.
Sponsored by Mighty Sesame
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