Roasted Cauliflower Detox Bowl with Tahini Sauce

Ingredients

• •3 kale leaves
• •1 clove garlic
• •½ cup quinoa
• •¼ cabbage
• •1 avocado
• •½ a cauliflower
• •1 tsp olive oil
• •¼ tsp ground cumin
• •1 garden cress
• •1 head garlic roasted
• •½ cup cashews soaked overnight in water
• •2 tbsp tahini
• •4 tbsp water
• •¼ tsp kosher salt

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Method

From foodista.com — read the original

1. 1Soak the cashews overnight in water. Preheat the oven to 200C/~395 F. Chop the cauliflower into florets and toss with the olive oil and ground cumin. Roast for 20-25 minutes until golden.
2. 2To make the sauce, add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth.
3. 3Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it.
4. 4Add salt to taste. Boil the quinoa in a saucepan for 10 minutes then drain and set aside. Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with the minced garlic clove over a medium heat until wilted.
5. 5Add in the quinoa and toss so everything is mixed together.
6. 6Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.