Plant-based recipes on budget season continues 👌🇱🇧
So I order a head of cauliflower to make this beautiful TAHINI CAULIFLOWER POTATO CASSEROLE; it turns out the size of my palm (literally 😅 check my stories); to make it a complete dish with the size of cauliflower at hand, I had to be a bit creative. The result came out so tasty and fulfilling. Approved by my big boy 😉
SWIPE LEFT for more.
. 2 medium onions sliced into rings
. 1 small head of cauliflower cut into florets
. 1 medium sweet potato head sliced into circles
. 3 small regular potatoes sliced into circles
. 1 can chickpeas rinsed & drained and seasoned with paprika and salt.
. Salt and black pepper to taste
. Tahini sauce: 1 cup of tahini, 1 cup of lemon juice, 6 garlic cloves minced, 1/2 tsp salt, 1/2 to 3/4 cup water depending on the consistency you desire.
🥣Mix all ingredients of the tahini sauce well in a bowl and set aside.
🥣In a pot, cook the onion rings in heated water or a bit of EVOO for about 15 minutes until they soften.
🥣Season the potato slices with salt and black pepper & cook them in your airfrier for 15 minutes until almost and not fully cooked and crispy. Remove the potato and put aside. Repeat for the cauliflower (you can bake the potato in the oven and steam the cauliflower until both 1/2 cooked instead; I find the airfrier more practical and much faster).
🥣In a wide baking tray, layer the potatoes, layer the onion rings on top, add the cauliflower and seasoned chickpeas over.
🥣Pour the tahini sauce spreading it across the full tray 🤤
🥣bake for about 30 minutes at 180degrees C until the sauce starts bubbling and all your veggies are well cooked!!
I served it with white basmati rice, you can choose any other type of rice. And Bon Appétit!
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