This recipe is to die for! It’s vegan, dairy-free and so delicious! It’s the perfect dish if you’re looking for a vegetarian meal, app for a group or just a new way to mix up making caulifower!!

SERVING SIZE: 2

1 whole cauliflower head

1 tablespoon Olive oil

2-3 medium sized potaotes, peeled & diced

FOR THE SAUCE:

1/2 cup tahini

1 cup packed basil

1 cup packed spinach

1.5 tablespoon olive oil

1 garlic clove

2/3 cup water

1/2 lemon, squeezed

Seasonings: Lawrys, chili powder, pepper, salt

Basil to garnish

The recipes:

Preheat your oven to 375 degrees Fahrenheit. If your cauliflower has a stem and extra green leaves, trim them down until only the head remains.

Place the cauliflower head in a baking dish coated with olive oil, salt, and pepper, then cover the dish with foil.

Bake for an hour at 375 degrees.

While the cauliflower cooks, prepare your potatoes and Vegan Tahini Pesto sauce. Dice the potatoes and toss them in olive oil, Lawry’s seasoning salt, and chili powder.

Peel and dice your potatoes and toss to season in olive oil, lawrys, and chili powder.

To make the sauce, blend the ingredients until smooth.

After the cauliflower has baked for an hour, add the prepared potatoes to the baking dish and bake for an additional 30 minutes without the foil.

Plate the cauliflower and potatoes, then generously drizzle with your vegan tahini pesto sauce, and garnish with your fresh basil. Enjoy!! xx