Vegan butternut-cauliflower rounds with tahini dip
Author: 
Recipe type: Main
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1 butternut squash
  • 1 small cauliflower
  • 2 tbsp nutritional yeast
  • 1 tbsp ground flax seed
  • 2 tbsp sesame seed
  • 1 tbsp pumpkin seed
  • ½ bunch parsley
  • 1 tsp grill spice mix
  • 1 tsp paprika
  • 1 tbsp coconut oil + another tbsp for baking
  • 1 tsp Himalayan rock salt
  • 2-3 tbsp quinoa crumbs
  • For the tahini dip:
  • ½ juice of lemon
  • 1 tbsp tahini
  • 1 tsp honey
  • salt to taste if you like
Instructions
  1. Dice and cook squash and cauliflower until soft. Place them in a mixing bowl and mash all.
  2. Preheat oven.
  3. Add all the other ingredients (except for quinoa crumbs) and mix.
  4. Form small rounds and roll them in the crumbs. Place them on a greased baking sheet/ tray.
  5. Bake at 190-200 Celsius for 45-50 minutes or until golden brown.
  6. Turn them at half time. Makes about 29-30 pieces.
  7. Serve it with tahini dip and some brown rice bean pilaf.
Recipe by Andrea Conolly-Balazs - Fertility and Postnatal Wellness at https://www.andreabalazs.com/butternut-cauliflower-rounds-tahini-dip/