Ingredients
-
1 head Cauliflower
-
3 tablespoons Olive Oil
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½ pound barbecued Tempeh
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1 Onion
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3 cloves Garlic
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1½ cups Tahini
-
1 tbsp Tamari
Directions
Steps
|
1
Done
|
Preheat oven to 375°. |
|
2
Done
|
Break the cauliflower head into flowerettes, steam until just tender, about 10 minutes. |
|
3
Done
|
Grease a medium casserole with about 1 tablespoon of the olive oil; arrange in it the cauliflower & the tempeh. |
|
4
Done
|
To prepare the sauce, heat the remaining 2 tablespoons of oil in a large saucepan. |
|
5
Done
|
Add the onion & garlic; sauté until golden brown. |
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6
Done
|
Add the tahini & tamari, stirring until blended; cook for an additional 3-5 minutes. |
|
7
Done
|
Pour the sauce over the cauliflower & tempeh; bake for 20 minutes, until heated through. |
