Name: Roasted Cauliflower with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Tempeh; 2 cups Cauliflower florets; 0.5 tsp Olive oil; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.75 tbsp Hemp hearts; 1 tbsp Water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower with Tahini Drizzle

Oven-roasted cauliflower and savory tempeh seasoned with smoky spices and finished with a velvety, lemon-tahini drizzle for a satisfying crunch.

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NUTRITION

Protein

45.3g

Fat

30.8g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Tempeh

2 cups Cauliflower florets

0.5 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Tahini

1 tbsp Lemon juice

0.75 tbsp Hemp hearts

1 tbsp Water

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the tempeh into 1-inch cubes and break the cauliflower into small, bite-sized florets.
3
In a large mixing bowl, combine the tempeh and cauliflower with olive oil, garlic powder, smoked paprika, sea salt, and black pepper, tossing until every piece is well-coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and the tempeh is golden and crisp.
5
While the tray roasts, whisk together the tahini, lemon juice, and water in a small bowl until the sauce reaches a smooth, pourable consistency.
6
Transfer the roasted vegetables and tempeh to a serving plate, generously drizzle with the lemon-tahini sauce, and finish by sprinkling the hemp hearts over the top.