Great vegetarian meal, packed with Mediterranean flavors.
So good
INGRIDIENTS
For the roasted cauliflower
1 cauliflower broken to florets
Oil spray
Salt to taste
For the black bean spread
1 can black beans (leave 2tbsp aside for garnish)
1/4 cup tahini
1/4 cup water
1 tsp cumin
1 tsp coriander powder
2 garlic cloves
Salt to taste
For the green tahini dressing
1/4 cup tahini
1/4 cup water (or some more if needed)
1/4 cup fresh parsley leaves
1 tbsp fresh lemon juice
1 garlic clove
Salt to taste
For garnish
2 tbsp black beans
2 tbsp roasted pine nuts
2 tbsp chopped parsley
Seeds and gel from 1 large ripe tomato
Smoked paprika
INSTRUCTIONS
Prep the cauliflower:
Boil water in a big pot and cook the cauliflower florets for 10 min.
Drain and spread on a baking pan lined with parchment paper.
Spray with oil and add salt to taste.
Roast at 410°F or 210°C for 20- 25 min till nicely roasted.
Prep the black bean spread:
Place the black beans in a strainer and wash. Keep 2 tbsp of beans aside.
Place all the spread ingredients in the food processor and blend to a smooth spread.
Prep the green tahini dressing:
Place all the dressing ingredients in a food processor and blend till smooth (if the dressing is too thick, add 1 tbsp of water at a time till you reach the right consistency)
Put it together:
Spread the beans on a serving plate.
Arrange the cauliflower florets on top.
Drizzle tahini dressing all over the florets.
Garnish with smoked paprika, roasted pine nuts, chopped fresh parsley and tomato seeds.
Serve with pita bread quarters.
Enjoy 
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