Tahini Cashew Cauliflower

Tahini Cashew Cauliflower
Prep time
Total time
Serves: 2
  • 1 head cauliflower
  • 3 carrots
  • 1 Tbsp. coconut oil
  • ½ tsp. paprika
  • ¼ cup raw cashews
  • ¼ cup + 2 Tbsp. tahini
  • 1 tsp. hot sauce
  • 1-2 dashes of sea salt
  • 1 (14oz) can white beans
  • ½ Tbsp. garlic powder
  1. Wash and chop cauliflower and carrots. Place in a large bowl. Add coconut oil and paprika. Mix together with your hands to fully coat vegetables.
  2. Turn oven to broil, place vegetables flat on a baking sheet. Broil for 10 minutes. Remove and stir. Place back in the oven for 5-10 more minutes, watch so they don't burn. Cook time will vary depending on the size of your cauliflower pieces.
  3. While vegetables cook, wash and drain beans and add to a large bowl.
  4. Next in a small bowl mix tahini, garlic, sea salt, hot sauce and set aside.
  5. When vegetables are finished cooking add to large bowl with beans, next top with tahini sauce and mix well.
  6. Finish by topping with cashews.
For an extra kick try some hot sauce on top for a 'buffalo wing' flavor!

Leftovers taste great hot or cold!


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