Charred Brussels Sprouts and Cauliflower with Tahini Sauce

A simple HOT cast iron skillet humble brussels sprouts and cauliflower slices make a divine snack or even stand in for a fancy side dish.

Wash and cut off the stem ends of the brussels sprouts, clean and slice some nutrient dense cauliflower.

Heat up a cast iron skillet until smoking hot. Add oil. Use avocado oil for high temperature cooking. Avocado oil has a very high smoke point by comparison to other cooking oils. It will not burn or smoke until it reaches 520 F (271 C), which is ideal for searing meats and frying in a Wok. Another good cooking oil is rice bran oil 495 F(257 C).  Again, look for organic, cold-processed oil.

Tahini Sauce (Drizzed or dip in this garlicky lemon sauce)

1/3 c. tahini (well stirred)

1 clove garlic finely minced (with back of knife smash into a paste with a pinch of salt)

Juice of 1 lemon

1 Tbsp. olive oil

1/4 tsp. kosher salt

4 Tbsp. warm water

pinch of cumin (optional)

pinch of cayenne (optional)

Mix garlic paste with tahini. Stir in lemon juice (the mixture will sieze up and get thicker, no worries) Add olive oil and salt, keep stirring. Add warm water and optional spices. Stir until it’s a smooth consistency.

Makes a great salad dressing, especially on a kale salad!