- 1 large head cauliflower
- 21/2 cups sweet potatoes, cut into 1-inch cubes
- 3 cups baby brussels sprouts
- 3 tablespoons coconut oil, unrefined extra virgin, melted and divided
- Pinch of sea salt and freshly ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/4 cup tahini
- Fresh lemon juice from 1/2 lemon
- 2 teaspoons fresh dill
- 3 cloves garlic, minced
- Water, to thin
- 2 avocados, for serving
- Fresh parsley, chopped
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Add sweet potatoes and brussels sprouts to sheet and drizzle with 2 tablespoons melted coconut oil, sea salt, pepper, turmeric and smoked paprika. Toss to combine.
Roast for 20-30 minutes - make sure to watch as roasting times will vary. In the meantime, wash and thoroughly dry cauliflower, removing all greens, and cut into 4 even sections. Grate the cauliflower with a box grater (medium-sized holes) or in a food processor into the size of rice.
Transfer to a clean towel or paper towel and press to remove any excess moisture. Saute in a large skillet over medium heat in 1 tablespoon oil. Cover with lid and cook for 5-6 minutes, then season as desired.
While the sweet potatoes and brussels sprouts are still roasting, prepare your sauce by adding all ingredients to a mixing bowl. Whisk to combine. Slowly add enough water to thin so it's pourable. Taste and adjust seasonings, as needed.
Once the sweet potatoes are fork tender and the brussels sprouts are crispy on the outside, remove from oven. To serve, divide cauliflower rice and vegetables between plates and top with avocado, garlic herb sauce and parsley. Serve immediately.