RECIPE ~ Tahini + Date Roasted Cauliflower
Updated: Jul 18, 2018
I'm a BIG fan of cauliflower. It has so many beneficial compounds including vitamin C, fiber, and a sulfur-containing compound that helps promote phase 2 detox in the liver. Cauliflower has the ability to balance blood sugar levels, promote weight loss, balance estrogen levels, and boost your antioxidant intake. It's a powerhouse and something that most of us could benefit from adding into our lives.
Although I AM in love with the benefits that cauliflower can provide, there's one thing to keep in mind. Cauliflower - and the rest of it's cruciferous veggie relatives like broccoli, kale, and brussels sprouts - contain something called goitrogens which can hinder thyroid health. You would have to eat an excessively large amount of raw cruciferous veggies to have any negative side effects, however, if you already have thyroid issues, then goitrogens are something to be aware of. Many women in the U.S. experience thyroid problems, so this is something to consider. BUT it turns out that most of the goitrogen effects are completely removed when you cook the cruciferous veggies! So if you choose to have cruciferous veggies like cauliflower, broccoli, kale, cabbage, and brussels sprouts, I highly recommend cooking them in order to receive maximum benefits.
Today, I'm sharing my favorite cruciferous veggie (baked, of course, to avoid those goitrogens!). This recipe is so simple to throw together and is a huge crowd pleaser if you have friends and family over for dinner. Enjoy!
Tahini + Date Roasted Cauliflower
1 large cauliflower, cut into small bites
2 tsp. olive oil
2 Tbsp. tahini
1/2 lemon, juiced
1/2 tsp. raw honey
2 dates, pitted and diced
1/4 cup mint, diced
1. Preheat the oven to 350.
2. On a baking sheet, add the cut cauliflower, olive oil, and a heavy pinch of sea salt. Bake for 20-25 minutes.
3. In a large bowl, add the tahini, lemon juice, honey, and about 2-3 Tbsp. warm water. Whisk to combine. If the mixture is still pretty thick, then add more water - 1 Tbsp. at a time - until it reaches a thin pancake batter consistency. Add a pinch of sea salt.
4. Allow the cooked cauliflower to cool and add to the bowl. Toss with the tahini mixture to combine. Add the chopped dates and mint and toss to combine. Serve warm.