Smoky Sautéed Cauliflower with Green Beans & Almonds
Ingredients
Tahini Drizzle
-
¼
cup
tahini
-
1
small clove
garlic
-
to taste
sea salt
-
to taste
ground black pepper
-
1
teaspoon
sherry vinegar
-
¼
cup
water
Sautéed Cauliflower & Green Beans
-
3
tablespoons
sliced almonds
-
1
tablespoon
olive oil
-
½
head
cauliflower
-
to taste
sea salt
-
to taste
ground black pepper
-
2
teaspoons
fresh thyme leaves
-
1
teaspoon
smoked paprika
-
½
pound
green beans
-
2
teaspoons
sherry vinegar
-
1
teaspoon
finely grated lemon zest
-
2
tablespoons
pitted Kalamata olives
Instructions
- Make the tahini drizzle by mixing tahini, garlic, salt, pepper, sherry vinegar, and water in a bowl.
- Toast the sliced almonds in a large sauté pan over medium heat until deep brown, then set aside.
- In the same pan, heat olive oil and add cauliflower, seasoning with salt and pepper. Brown one side for about 4 minutes.
- Stir the cauliflower and brown the other side for another 3 minutes.
- Create space in the pan, add more olive oil if needed, and stir in thyme and smoked paprika.
- Add green beans, season with salt and pepper, and sauté until the vegetables are cooked through.
- Stir in sherry vinegar and lemon zest, then transfer to a serving plate.
- Drizzle with tahini sauce, and garnish with toasted almonds and chopped olives.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like