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Skillet Recipes continued
Roasted Cauliflower with Tahini Sauce
Serves: 4-6
1 head cauliflower, cut into florets
Lemon and Herb Roasted Vegetables
Serves: 4-6
5 cloves garlic
1/4 cup olive oil
5 sprigs fresh thyme
3 tablespoons ground cumin
3 sprigs fresh rosemary
¼ cup tahini
2 potatoes, peeled, quartered
¼ cup water
2 carrots, peeled, sliced
2 tablespoons lemon juice
2 fennel bulbs, trimmed, sliced
3 cloves garlic, crushed
2 red onions, quartered
Salt and freshly ground black pepper, to taste
1 lemon, quartered
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.
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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