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  • May 10, 2018 1 min read


    • 3 cups chopped cauliflower

    • 2 garlic cloves, minced

    • 1 tablespoon extra-virgin olive oil

    • 2 teaspoons dried thyme

    • 2 tablespoons chopped raw walnuts

    • Himalayan Salt and freshly ground black pepper

    • 2 large handfuls of greens (kale, spinach, chard, mustard greens, choose your favorite one) 

    • 2 tablespoons tahini

    Preheat Oven to 425 F. In a large mixing bowl, combine the cauliflower with the garlic and olive oil, ensuring that all the cauliflower in coated with the oil. Season with salt and pepper to taste.

    On a baking sheet, spread the cauliflower evenly, then roast the pieces, uncovered, for 10 minutes. Remove sheet from oven carefully and add the walnuts. 

    Place baking sheet back in the oven and roast for another 10-15 minutes or until the tops and edges are lightly browned. Remove from oven and sprinkle with dried thyme.

    Serve the cauliflower immediately on top of either fresh or wilted greens, and drizzle everything with tahini.


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