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Add a photoServings: 8
Ingredients
- 1 c. Tahini
- 1 tsp Garlic
- 1/2 tsp Salt
- 1/2 c. Lemon juice
- 1/2 c. Water
- 1/4 tsp Cumin
- 1/2 c. Minced parsley
- 11/4 c. Liquid removed yogurt
- 1 c. Cauliflower florets blanched til tender
- and cooled
- 3 x Radishes thinly sliced
- 3 x long strips Eggplant roasted
- 4 x Italian Roma tomato halves roasted
- Zucchini slices roasted
Directions
- In a food processor, blend the tahini, garlic, salt, and lemon juice till the mix thickens and lightens. Add in the water and cumin and blend till smooth. Divide this sauce into two bowls, (about 1 c. each).
- To one of the bowls add in the minced parsley. To the other bowl, add in the yogurt.
- Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes.
- Serve the roasted vegetables drizzled with the yogurt tahini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 163 | 58% |
| Total Fat 19.28g | 24% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 230mg | 10% |
| Potassium 762mg | 22% |
| Total Carbs 22.08g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 9.03g | 6% |
| Protein 10.26g | 16% |
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