Spicy Roasted Cauliflower with the Creamiest Skyr & Tahini S

• total time: 51 minutes

Ingredients

1 cauliflower head.

1/4 cup olive oil.

3 tbsp melted butter.

1 tbsp smoked paprika.

1 garlic clove (grated).

1 lemon (zest).

1 ½ tbsp chipotle adobo or 1 tsp powder.

1 tsp knorr chicken bouillon.

1 tsp agave.

Salt and pepper to taste.

1/2 cup white wine.

Miso Tahini sauce:

1/4 cup skyr or greek yogurt.

1 tbsp tahini.

1 tbsp white miso.

1 ½ tsp agave.

1 ½ tsp salsa macha or chili crisp.

Squeeze of lemon to taste.

Water to thin it out.

Toppings:

Sesame seeds.

Salsa macha.

chives.

Directions

Remove the bottom of the cauliflower and the outer leaves, leave enough of the stem to hold the cauliflower in place.

Bring water to a rolling boil, add the wine and salt. Add the cauliflower and boil, covered for 15 min. Remove from the pot and let it sit on a steam basket for 3-5 min to dry it out.

Mix the olive oil, grated garlic, lemon zest, chicken bouillon, butter, paprika, agave, chipotle adobo and add salt and pepper to taste.

Place the cauliflower on a baking sheet with parchment paper. Brush 3/4 of the spiced oil/butter mixture.

Roast ay 425F for 20 min. Brush remaining oil/spice mixture and return to the oven for another 10-15 min.

Mix everything for the sauce, add water to thin it out and adjust for salt and lemon.

Drizzle sauce over the cauli, add sesame seeds, chives and more salsa macha.