toss 320 grams of cauliflower in 4 tablespoons of canola oil. season with salt, pepper, and parsley flakes. put in an airfryer until browned and crisp [around 15 minutes at 320 degrees]
make the sauce while you wait
- 4 tablespoons of tahini
- 6 tablespoons of lebne
- 40 grams 2% greek yogurt
- juice of one lemon
- seasoned to taste using salt, saffron, and garlic powder.
top with:
the roasted cauliflowers, parmesan cheese, pignoles, and sunflower seeds.
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