Ingredients
Equipment
Method
Preparation
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the cauliflower and broccoli florets in a bowl with avocado oil and minced garlic.
- Spread the seasoned vegetables on the baking sheet in a single layer and roast for 30 minutes, stirring halfway.
- Mix tahini, lemon juice, salt, smoked paprika, chili powder, cumin, coriander, maple syrup, and water in a bowl until creamy.
- Drizzle the tahini sauce over the roasted vegetables once done, coating generously.
- Top with toasted pumpkin seeds, chopped dates, and minced dill just before serving.
Nutrition
Notes
For a creamier tahini sauce, gradually add water until desired consistency is achieved.
