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Spicy Tahini Roasted Cauliflower | Nutrition Stripped


This Spicy Tahini Roasted Cauliflower is the perfect side dish for any occasion.

I wish I could take more credit for this recipe, but I can’t. We went to lunch recently and a particular item on the menu caught my attention that would quickly become one of my favorite recipes to make at home. In the words of Oscar Wilde, “Imitation is the best form of flattery” and with that, we couldn’t be happier that this recipe exists.

Spicy Tahini Roasted Cauliflower

The new pantry staple

Odds are that you probably have most the ingredients for this recipe already in your fridge or pantry.

Harissa may sound a little obscure to some, but you may be surprised that this delicious and complex chili pepper paste is found in most supermarkets. We found ours at Trader Joes, and keep it in constant rotation in our home cooking.

Here’s a little trick: try adding a little harissa to your favorite bbq sauce for a spicy and flavorful kick.

A twist on tahini

Balance is key, and this couldn’t be truer when it comes to cooking. My favorite dishes have a combination of many wonderful flavors and textures, that come together in perfect unison to make something more than just the sum of its parts. This Spicy Tahini Roasted Cauliflower is the perfect example of this.

The sauce in this recipe is also a wonderful example of personal taste. If you prefer your tahini sauce to be less spicy and maybe a bit more tart, just use less harissa and a little more lemon. The trick is to taste as you go, you can always add more of an ingredient, but it’s pretty hard to take something out.

Stripped

Cauliflower

Cauliflower is a great source of several important vitamins and minerals. Each serving is low in cauliflower calories, yet loaded with vitamin C, vitamin K, and many B-vitamins.

One cup of raw cauliflower contains these key nutrients (1):

  • 25 calories
  • Carbohydrates: 5.3 grams
  • Protein: 2 grams
  • Fiber: 2.5 grams
  • Vitamin C: 77% of the DV
  • Vitamin K: 20% of the DV
  • Folate: 14% of the DV
  • Vitamin B6: 11% of the DV
  • Potassium: 9% of the DV
  • Manganese: 8% of the DV
  • Pantothenic acid: 7% of the DV
  • Magnesium: 4% of the DV
  • Phosphorus: 4% of the DV
  • Thiamine: 4% of the DV
  • Riboflavin: 4% of the DV
  • Niacin: 3% of the DV
  • Zinc: 2% of the DV
  • Copper: 2% of the DV
  • Calcium: 2% of the DV
  • Iron: 2% of the DV

Cauliflower also contains a small amount of selenium, along with a mix of both omega-3 and omega-6 fatty acids.



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Wellness

BBQ Tacos And How To Make Homemade Tortillas


These BBQ Tacos with coleslaw might be your next favorite taco recipe that’s ready in a flash.

We absolutely love tacos at Nutrition Stripped, we have more recipes in that category for entrees than any other. We’re also huge fans of cooking meals from home that are simple, delicious, and ones you’ll want to make again and again like these BBQ tacos.

The crunchy, tangy coleslaw, mixed with a smokey sweet BBQ sauce is the perfect combination. Throw in our hack to make fresh tortillas from scratch and you have a winning combination. We love to enjoy our BBQ tacos and homemade tortillas with our favorite Easiest Black Beans recipe and Massaged Kale Salad.

Protein

Use whatever protein you enjoy to fit your unique eating habits.

If consuming animal proteins isn’t for you, such as the chicken used in this recipe, don’t worry! For a vegan or vegetarian option of this recipe try using Crispy Tofu, your favorite tempeh, or roasted sweet potatoes such as the filling from this taco recipe. Just toss your tofu or tempeh in your favorite BBQ sauce and you’re all set.

For more information about animal proteins, what to look for, and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.

Healthy Hacks

How to make homemade tortillas

For the best tortillas, skip store-bought and make your own — here’s how you do it!

  1. In a medium mixing bowl add 1 cup masa, 1/2 cup water, 1 tablespoon avocado oil and a pinch of salt and mix until dough forms a ball and feels similar to play-dough. Add more water if needed.
  2. Cut dough into 6 pieces, roll pieces into balls and cover with plastic wrap. Cut 2 sides of a Ziplock bag and place 1 dough ball in the center. Using a tortilla press, or a flat bottom pan, press dough into tortillas, about 1/8-inch thick.
  3. Heat a non-stick or cast-iron skillet over medium-high heat. Working in batches, cook tortillas until slightly golden brown, about 2 minutes on each side. Place tortillas on a plate and cover with a tea towel.

You can make tortilla dough in advance and store in your fridge for up to 3 days. Just form dough into a ball and wrap tightly in plastic wrap.



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