I made this
for dinner. It was so delicious! The cauliflower puree is so satisfying and
versatile. The cauliflower and summer squash are sweet and creamy while the
lemon tahini dressing adds a really bright zip of flavor. The lemon tahini
dressing has become essential to have on hand. It's a great salad
dressing, drizzled over vegetables or even over rice, couscous or quinoa!
30
minutes start to finish
Serves
2
Ingredients:
·
1 head of cauliflower
·
1 summer squash
·
six scallops
·
1 clove of garlic
·
olive oil
·
cumin
·
salt
·
pepper
·
tahini dressing (recipe follows)
Preheat the oven to four hundred. Cut
the summer squash into half centimeter rounds and slice the cauliflower such
that it is roughly the same size. Arrange the vegetables on a baking sheet and
coat them in a little olive oil and salt and put them in the oven for about 20
minutes or until they are lightly browned. Meanwhile steam the remaining
cauliflower (slightly over a head of cauliflower). Once the cauliflower is
tender blend it into a paste with the garlic and seasoning to your preference,
don’t forget the pinch of cumin! In a pan with some olive oil heat the oil such
that you hear a sizzle when you put the scallops in the pan. Flip them after a
couple minutes and be careful not to over cook, they get rubbery! Once the scallops
are nicely seared arrange the puree, roasted vegetables and scallops on a
plate. Drizzle with the tahini dressing.
Tahini
Lemon Dressing
Ingredients:
·
¼ cup of tahini
·
½ cup of lemon juice
·
¼ cup of water
·
1 small clove of garlic
·
salt
In
a food processor add all ingredients and blend until creamy. Put in the
refrigerator and use on virtually everything! I have found that oddly the
consistency improves overnight. Makes 1 cup.