I arrived back from India, content and complete, with a heart full of beautiful and profound teachings from my teacher and the gentle presence of like-minded friends. I was excited to come home to see my garden. I arrived home in the early, early morning and walked out along the paths, the stones crunching under my feet, taking in the shadows and the beautiful, white heads of the cauliflowers glowing under the full moon. At this time in the morning, this little garden is eerie but breathtakingly quiet, so beautiful and at peace. Still sleeping.
Being away from my garden for 3 weeks, I came back to a beautiful, abundant, green vegetable forest. This was due to all the wonderful rain we had received and the blanket of leaves and mulch I had laid down to keep the weeds at bay. There were long, crisp leaves of lettuce, some blousey and soft, some crisp and long, and others loose and jagged. The frilly leaves of the kale, sweet peas’ tendrils reaching up to the moon, the frilled edges of the cabbage leaves sparkling with dew and the wildly, rambling nasturtiums and these enormous cauliflowers.
tahini baked cauliflower with lemon & tomato
With all that choice of wonderful produce, the cauliflowers were the pick for my first dish. I love preparing it this way as it feels like I stay true to its essence. The tahini sauce becomes creamy and smooth, complementing the soft, melting flesh of the cauliflower and it is a wonderful, dairy-free meal. Recipe from Sher.
Preparation time – 50 minutes
Serves 4
ingredients
1 whole/650g cauliflower
½ cup tahini, diluted with 1 cup water, to a pouring consistency
1 – 2 large ripe tomato
generous drizzling of olive oil
juice of half a lemon
sea salt & freshly ground pepper
a handful of fresh coriander, parsley & arugula leaves
to serve
brown rice
preparation
1. Preheat the oven to 180C/350F.
2. Remove the thicker stalks of the cauliflower and break the florets into smaller pieces – steam for 8 minutes until slightly tender then transfer to a baking dish.
3. Pour the tahini into a bowl, and whisk in the water, beginning with a smaller amount – the mixture will stiffen up. Gradually add the rest of the water, until the sauce has the consistency of thick cream, you may need to add more water.
4. Pour the tahini sauce evenly over the cauliflower, allowing it to drizzle down over the florets.
5. Place in the oven, and roast for 30 – 40 minutes, until tender and lightly brown.
6. Remove from the oven, using your hands squeeze the tomato over the top, allowing the seeds and juices to flavour the cauliflower, break up the bigger pieces with your fingers.
7. Squeeze over the lemon juice, drizzle with olive oil, and sprinkle generously with sea salt and a good helping of freshly ground pepper. Garnish with fresh coriander, parsley and arugula leaves.
Goodness shared from Stacey
