Talley Farms Fresh Harvest



2 heads cauliflower, cut into small florets
2 tablespoons melted coconut oil
½ sea salt
Freshly ground black pepper, to taste
Roast the cauliflower:  Preheat oven to 425 degrees F.  Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan.  Drizzle them with the coconut oil and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings. 


For the Tahini-cilantro Vinaigrette:
1/3 cup chopped fresh cilantro
¼ cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 ½ tablespoons apple cider vinegar
1 tablespoon tahini
1 teaspoon agave nectar or sugar
1 clove garlic, minced
¼ teaspoon, sea salt
Freshly ground black pepper, to taste
In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, tahini, agave or sugar, garlic, sea salt and black pepper.
Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. May be made a day ahead of time and stored in the refrigerator. 
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