A delicious recipe featuring crispy roasted cauliflower combined with caramelized onions and a flavorful garlic-cilantro-tahini sauce. Perfect as a side dish or served with roasted chicken thighs.
1: Chop the cauliflower into medium-sized pieces and set aside.
2: Chop the onion into long, thin pieces and add to a heated pan with avocado oil over low heat.
3: Let the onions caramelize for about 30 minutes, gently moving them every 5-10 minutes.
4: Spray the cauliflower with avocado oil and season with salt and pepper.
5: Air fry the cauliflower at 400 degrees for 15 minutes or bake in the oven at 425 degrees for 40 minutes, tossing halfway.
6: For the sauce, add minced garlic, cilantro, tahini, and olive oil to a food processor and pulse.
7: Slowly add warm water to achieve desired consistency and keep the sauce at room temperature until ready to serve.
8: Once the onions are caramelized and the cauliflower is crispy, toss them together in a bowl.
9: Add pine nuts to the pan used for caramelizing the onions, set on low heat and toss until browned.
10: Finish plating by drizzling the garlic-cilantro-tahini sauce over the cauliflower and onion, and sprinkle with pine nuts.
