Roasted Garlic Vegetables with Citrus Tahini Dressing
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Roasted Garlic Vegetables with Citrus Tahini Dressing
Ingredients
Vegetables
1 small butternut squash
2 Tbsp. avocado or olive oil, divided
1 medium-sized head cauliflower
1 head garlic, separated into cloves and peeled
14 oz (398 mL) can chickpeas, drained
4 whole green onions, thinly sliced
2 Cups (500 mL) baby spinach
¼ Cup (60 mL) peanut or macadamia nuts, toasted and chopped
Dressing
1 tsp coriander seeds
½ tsp fennel seeds
½ tsp black pepper
½ Cup (125 mL) extra-virgin olive oil
1 garlic clove, minced
1 Tbsp. lemon zest
2 generous sprigs fresh cilantro
2 Tbsp. tahini
¼ Cup (60 mL) fresh lemon juice
½ tsp sea salt
¼ tsp freshly ground black pepper
Instructions
Preheat oven to 375 °F (190 °C).
Cut unpeeled butternut squash in half, lengthwise. Scrape out seeds. Cut each half lengthwise into 3 parts. Brush both sides with olive or avocado oil and place on baking sheet. Set aside.
Cut cauliflower into bite-sized florets. Place in large bowl with garlic cloves. Toss with remaining olive or avocado oil to coat. Spread out onto baking sheet. Roast vegetables in oven for 35 to 45 minutes, rotating vegetables halfway through roasting. Stir cauliflower florets occasionally. Test squash after 25 minutes, as it may take less time.
While vegetables are roasting, prepare dressing. Crush coriander, fennel, and peppercorns with mortar and pestle or coffee grinder. Place crushed seeds in medium dry pan. Toast over medium heat just until warmed; do not burn or smoke. Remove from heat and carefully add olive oil. Watch that it doesn’t sputter. Add garlic and lemon zest and heat gently, just until oil begins to bubble around the edges.
Remove from heat and add cilantro. Set aside to cool. Once cooled, strain into bowl and whisk in tahini, lemon juice, salt, and pepper.
When vegetables are golden and tender crisp, transfer cauliflower florets to large bowl. Toss with chickpeas and green onions. Fold in spinach until slightly wilted. Line serving plate with sliced squash. Spoon cauliflower mixture over top. Drizzle with dressing and sprinkle with toasted nuts.
What I Eat for BigFou 2020