For the cauliflower
- 1 large Purple Cauliflower, cut into chunks
- 2 eggs, lightly beaten
- 1 tablespoon Olive Oil
- Salt and pepper
- 1 cup Greek yogurt
- dash of Rose Water
- Handful of fresh parsley, chopped
- Tahini Sauce (see recipe below)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pulse cauliflower in food processor until it resembles bread crumbs.
Heat olive oil in large sauté pan over medium heat and cook cauliflower until tender, about 5-7 minutes. Place in large bowl and allow to cool slightly.
Add eggs and salt and pepper to cauliflower mixture and mix well to combine.
Divide the cauliflower mixture into 6 portions. Using wet hands, press cauliflower mixture into 6 round patties and place on parchment paper lined baking tray.
Bake at 400 degrees F for about 15 minutes, until edges begin to brown slightly.
While cauliflower is cooking, combine yogurt and rosewater in a medium bowl and whisk until well combined.
To assemble: Spread a thin layer of the yogurt sauce on top of the cauliflower flatbread and top with carrot ribbons, chopped parsley and Tahini Sauce.
For the tahini sauce
- 1/ 4 cup tahini (sesame paste)
- 3 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon unsweetened date syrup (silan) or honey
- 1 teaspoon garlic oil
- 1/ 4 teaspoon sea salt
Add all ingredients to a small mixing bowl. Whisk thoroughly with a fork until smooth. If 3 tablespoons of water isn't enough for you, add water as needed, 1 teaspoon at a time, until you achieve the desired thickness.