SAUCE RECIPE (6-8 servings, 5min prep time):
-5 big Tbsp tahini
-3 Tbsp maple syrup or another sweetener
-the juice of 1/2 big lemon
-optional: 1 Tsp chili sauce
-salt to taste
-optional seasoning: 1/2 Tsp each cumin, ground coriander, paprika
-water as needed
Stir until well combined and creamy.
Store in the fridge up to 1 weeks and use as dressing or dip.
Lemon pepper cauliflower (3 servings, 30min prep time):
-1 cauliflower, cut in florets
-zest and juice of 1 lemon
-salt to taste
-1 Tsp black pepper
-a good drizzle olive oil
Mix well.
Bake in the oven at 200C/400F for 25mins.
Serve on the tahini.
