Serves
2
Ingredients
For cauliflower
- 1/2 cauliflower
- 1 tbsp olive oil
- Salt and pepper
- 1/2 lemon juice
- 1/2 tsp smoked paprika
- 1 tbsp nutritional yeast
For tahini sauce
- 1 jalapeño
- 3 tbsp tahini
- 2 garlic cloves
- Juice 1 lemon
- Salt
- 3 tbsp coriander
- 1/2 cup water
To serve
- 2 cups rocket
- 1 red capsicum
- 10 Kalamata olives
- 1 cucumber
- 2 tbsp sesame seeds
- 1 cup brown rice
Method
Cook rice and preheat oven to 220c.
In a large bowl mix cauliflower, olive oil, pepper, juice, paprika, yeast and salt until coated. Spread on baking tray and cook for 10 minutes, turn and cook for another 10.
To make the sauce, mix jalapeños, tahini, lemon, garlic, salt, water and coriander in a blender until smooth.
To serve, divide the rocket into two bowls, top with capsicum, olives, cucumber, rice, sesame seeds and drizzle with the sauce.
Note
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looks delicious!