mediterranean cauliflower and sweet potato side with pine nuts and tahini
1 head cauliflower, greens removed & cut into med sized pieces
3 sweet potatoes, peeled & cut into med cubes
½ teaspoon ground all spice
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
Lots of oil spray
¼ cup of pine nuts
¼ cup Tahini Sauce (homemade or bought)
1 large handful fresh parsley, rough chop
Preheat your oven to 400 degrees (375 convection).
Take a large baking sheet and spray with oil spray. Mix your cauliflower florets and your sweet potato cubes together on the tray. Spray your vegetables with more oil spray. Then sprinkle them your all spice, cinnamon and salt. Using a gloved hand, mix the vegetables together and try to rub the spices in a bit. Spray the oil one last time and bake uncovered for 40 minutes or until the vegetables start to get nice brown edges. Remove from the oven and set aside.
Lower your oven to 350 degrees (325 convection). Spread your pine nuts on a small baking sheet and toast for 5 minutes. SET THE TIMER! They will burn fast, so pay attention. Transfer your vegetables to a serving platter, drizzle with tahini, and sprinkle with the toasted pine nuts and parsley.
Plan Ahead: The tahini can be store bought or made up to 1 week before. The vegetables can be roasted the day before and rewarmed uncovered for 20 minutes at 350 degrees.
3 tablespoons sesame paste (I prefer the ones in the plastic containers. The ones in the jars are too hard and oily)
Juice of 1 lemon
3 tablespoons of water
1 teaspoon kosher salt
1 clove chopped garlic, or 1 frozen cube
Put the sesame paste with the lemon juice in a small bowl. With a small whisk or fork, mix well until the paste thickens a lot. Then add the water, salt and garlic. Continue to mix till it is a smooth sauce that will coat the back of the spoon. If the tahini is still too thick, slowly add more water, one tablespoon at a time until till you reach the desired consistency. Keep refrigerated for up to one week.