This super-easy snack takes no time to prepare at all and is the perfect ‘munch-food’. It also makes a great canapé idea for parties!
INGREDIENTS
For the cauliflower:
1 cauliflower head
1 tbsp salt
1 tbsp pepper
1/2 1 tbsp turmeric powder
For the dip:
3 tbsp tahini
1 tbsp sweet miso
1 tsp Palmyra Blossom Nectar
1 tbsp apple cider vinegar
3 tbsp water
1 tbsp tamari or coconut aminos
METHOD
Take 1 cauliflower head and break into florets. Place on a baking tray and drizzle with olive oil or coconut oil, and season with a teaspoon each of salt & pepper as well as ½ tsp of turmeric.
Put in the oven to roast for 20-30 minutes until the edges are starting to brown nicely.
While the cauliflower is roasting make the dip in a small bowl by mixing together all the ingredients.
When the cauliflower is roasted take it out to rest and cool slightly before serving. Can also be served cold.
