This recipe is all about the Tahini Dressing because you can put it on SO many dishes! We have made it with Smokey Cauliflower Steak and Salad - a great side dish, add your choice of protein.

I like to make the sauce in a blender as it becomes super smooth but you can easily just make it in a bowl too.

Makes enough for 4+
***note: raw tahini is not recommended during pregnancy

Ingredients:

1/2 cup hulled tahini (125ml)
1 garlic clove (raw or roasted whichever you prefer)
4 tablespoons freshly squeezed lemon juice (60ml)
1 tablespoon honey or pure maple syrup
1/8 teaspoon of salt
1/2 cup warm water (you may need less, or more!)
optional: you can also add fresh herbs (e.g. parsley or coriander) or spices (e.g. cumin or paprika) depending on what you are going to serve the dressing with.

Method:
- add all ingredients except water to hand blender (if you are making in a bowl just finely cut the garlic first)
- combine well
- slowly add the water and blend/mix until the desired consistency is reached (you may not use it all, you may want more!)
- taste and season with extra honey/maple, lemon or salt
- drizzle on everything!

For the Cauliflower Steak (you can also just make florets)
- preheat the oven to 200°C
- wash and cut cauliflower
- rub with extra virgin olive oil and chosen seasoning, I used turmeric, smokey paprika and salt
- roast in the oven until cooked and crispy (~30 minutes flipping half way)
- serve on a bed of grains (brown rice or quinoa), crunchy salad (red cabbage and cucumber) alongside your choice of protein
- drizzle with the tahini dressing and sprinkle with seeds (sesame or pumpkin)