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Curried Roasted Cauliflower Bowl + Tahini Sauce
Ingredients
  • Quinoa
  • 1 cup uncooked Quinoa
  • 2 cups Water
  • ½ teaspoon Salt
  • Roasted Veggies
  • 1 Red Bell pepper, cut into cubes or sliced
  • ⅛ teaspoon cracked black Pepper
  • 2 tablespoons Olive Oil
  • 300 grams Cauliflower Florets
  • 1 tablespoon Curry Powder
  • ½ teaspoon Paprika
  • ¼ teaspoon Cumin Powder
  • 1 tablespoon Lemon Juice
  • ½ teaspoon Lemon Zest
  • ¾ + ¼ teaspoon Salt
  • subheading: Tahini Dressing:
  • ¼ cup extra virgin Olive Oil
  • ¼ cup Tahini
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Honey
  • 2 tablespoons Lemon Juice
  • ½ teaspoon Pepper Powder
  • ½ teaspoon Salt
  • 2 tablespoons ice cold water (optional)
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