Tahini & Coconut Baked Cauliflower with Walnut Oil Recipe

Ingredients

• 1 whole cauliflower, washed and trimmed at the base (not too much trimming or it won’t hold together)
• 2 tbsp “Heart Smart” Plenty Safflower Oil
• 1 cup coconut cream
• 2 tbsp tahini paste
• 1 tbsp cumin
• 5 thyme stalks, leaves only
• 1 ½ tbsp soy sauce
• Salt & pepper to taste
• 2 limes, cut into wedges for garnish and finishing
• 20g parsley leaves, finely sliced
• 2 garlic cloves, finely chopped
• 4 tbsp Plenty Walnut Oil
• ¼ cup toasted flaked almonds
• 1 small lemon, juice and zest
• ½ – 1 tsp salt to taste