Roasted Cauliflower Detox Bowl with Tahini Sauce Recipe

Preheat your oven to 200°C / 395°F. Chop 1/2 a cauliflower into bite-sized florets, then toss them with 1 teaspoon olive oil and 1/4 teaspoon ground cumin. Spread them on a baking sheet and roast for 20–25 minutes, until they're tender and deeply golden at the edges.

For the sauce, ensure your 1/2 cup cashews have been soaked overnight. Combine the soaked cashews, 1 head roasted garlic, 2 tablespoons tahini, and the initial 4 tablespoons of water in a food processor. Blend, slowly drizzling in more water as needed, until the sauce starts to become smooth.

Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it. Season with 1/4 teaspoon kosher salt, or to taste.

While the cauliflower roasts, boil 1/2 cup quinoa in a saucepan according to package directions, or for about 10 minutes, until the water is absorbed and the grains are tender. Drain any excess water and set aside.

Meanwhile, chop the 3 kale leaves and 1/4 head cabbage into thin strips. Heat a frying pan over medium heat, add the minced 1 clove garlic, and then the kale and cabbage. Sauté until the greens are wilted and tender.

Add the cooked quinoa to the pan with the sautéed kale and cabbage. Toss everything together until well mixed.

To assemble, place a generous portion of the kale and quinoa mixture in the bottom of each bowl. Top with slices of 1 avocado, some of the roasted cauliflower, and a drizzle of the creamy tahini sauce. If you have it, sprinkle with 2 servings garden cress for a fresh finish.