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- 1 Head Cauliflower
- 1/4 Cup Olive Oil
- 2 Lemons for Juice
- 1/2 Orange for Zest and Juice
- 1 Cup Water
- 3/4 Cup Tahini
- Sea Salt
- 3 Tbsp. Olive Oil
- 2 Garlic Cloves minced
- 2 Onions sliced
- 1/2 Cup Toasted Pine Nuts to garnish
- 1/2 Cup Slivered Pistachios to garnish
Preheat oven to 350 Degrees F. Take the head of cauliflower and cut into 6 thick slices. Place on a large baking sheet, coat with oil and season with salt. Roast until golden, crisp and cooked through. Turn after 10 minutes and cook for another 10 minutes.
Mix the lemon juice, orange juice, zest, water and tahini to make a sauce, leave aside.
In a deep skillet sauté the onions and garlic in the olive oil until they are transparent. Pour the tahini sauce over the cooked onions and bring to a simmer until the sauce thickens. Roast the pine nuts in a dry skillet until golden brown, turn them onto a dry white paper towel.
Arrange cauliflower on a serving plate, drizzle with tahini sauce and garnish with toasted pine nuts, pistachios and orange zest.