Roasted Cauliflower and Kohlrabi with Lemon-Tahini Sauce | PCC Natural Markets

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Roasted Cauliflower and Kohlrabi with Lemon-Tahini Sauce

Serves: 8

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Roasting vegetables in a very hot oven gives them a natural sweetness with a crisp exterior and tender interior. The tart and creamy tahini sauce pairs perfectly in this vegetable side dish or first course.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 450° F.

Place two rimmed baking sheets in the oven for 4 minutes to heat. Meanwhile, toss cauliflower, kohlrabi, oil, salt and pepper in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn florets, until tender and golden, 20 to 25 minutes.

Whisk together tahini, water, lemon juice, zest, garlic and sumac or cumin in a bowl. Season with salt and pepper; add additional water to thin the sauce, if desired. Fold in parsley.

Toss roasted vegetables and tahini sauce together. Just before serving, mix with baby greens. Serve warm or at room temperature.

Recipe by Jackie Freeman, PCC Chef

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