Roasted cauliflower and beetroot with tahini dressing

According to my recent survey, quite a few of you still wanted me to continue with my nutritious recipes so these will appear at approximately six-week intervals. Here is the latest one from Emma Marshall Nutrition. “Delicious roasted cauliflower and beetroot with a creamy tahini dressing”.

Beetroot and cauliflower are two of my favourite vegetables. I particularly like them roasted as this seems to give them a nutty flavour.

According to Emma both beetroot and cauliflower provide antioxidant and anti-inflammatory support throughout the body. Both these vegetables are especially helpful in maintaining liver health, assisting with the removal of toxins to help balance oestrogen levels.

This recipe is delicious on its own with a piece of chicken or white fish.

Roasted cauliflower and beetroot with tahini dressing.

Serves 4 

350g cooked beetroot
500g cauliflower cut into small florets (about ½ large one)
2 tsp ras el hanout (Moroccan spice mix)
2 tbsp olive oil
Sea salt and pepper 
A handful of roasted nuts (I like almonds and cashews) – broken into smaller pieces 
A handful of pumpkin seeds 
A handful of chopped flat-leaf parsley 

Note: If you don’t have the ras el hanout spice mix you can make your own (cardamon, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli, corriander seed, peppercorn, sweet & hot paprika, fenugreek, dry turmeric) or alternatively any mixture of your favourite spices will work.

Dressing 

2 tbsp lemon juice 
2 tbsp tahini
2 tsp live natural yoghurt or kefir 
Warm water to mix to a pouring consistency

Turn the oven to 200C (350F), fan 180c (400F)

• About 3 medium raw beetroot – to cook them wrap each in foil and prick a few times.
• Lay on a baking tray and cook for 1 to 1½ hours depending on size. Once cooked cool, peel and cut into pieces.
• Mix the cauliflower with the olive oil and the ras el hanout and salt and pepper.
• Put on a lined baking tray and bake for 25 minutes until turning golden.
• On a small tray lay the nuts and seeds and cook for 5 minutes.
• Lay the beetroot and the cauliflower in a serving dish, add the nuts and seeds and parsley.
• Mix.

Simple, nutritious and easy to whip up! Enjoy.

I have taken to keeping my cooking as simple and nutritious these days and often want to create something quick and easy. I have recently purchased a new cookery book “The quick roasting tin” 30 minutes one-dish dinners by Rukmini Iyer. There is also a vegetarian option.

You can contact Emma at Emma Marshall Nutrition. She works globally via zoom. She offers a free 15-minute consultation (the UK by phone, globally via Zoom) details here. You can also follow her on Instagram where she shares some of her delicious recipes.

I recently made Emma’s Gluten-free cocoa cake. It was truly delicious and did not last long in our fridge! Raw cocoa is quite strong tasting so we added a spoonful of plain yogurt and eat square pieces for dessert.