Roasted Onion and Peach Skillet with Cauliflower Tahini Sauce

Roasted Onion and Peach Skillet with Cauliflower Tahini Sauce
Serves 4
This is a fun and flavorful recipe that can be served anytime of the year although it’s perfect for summer with the ripe peaches. If you decide to make this in the fall, opt for apples in place of the peaches. You can serve this dish in a skillet for a creative presentation. Serve the roasted cumin onions warm for maximum flavor. Enjoy leftover Cauliflower Tahini Sauce with tortilla chips, chopped carrots, cucumbers and zucchini for snacks the next day!
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Skillet Ingredients
  1. 1 large onion, peeled and cut into quarters
  2. 1 Tbsp. extra-virgin olive oil
  3. ¼ tsp. ground cumin
  4. Sea salt and freshly ground pepper, to taste
  5. 1 small head green cabbage, thinly sliced
  6. 1 small head red cabbage, thinly sliced
  7. 1 large ripe peach, diced
  8. 2 scallions, thinly sliced
  9. 1 Tbsp. finely chopped fresh mint or basil leaves
  10. 1 Tbsp. finely chopped fresh chives
  11. 1 Tbsp. tahini
  12. Pinch crushed red pepper flakes
Cauliflower Tahini Sauce
  1. 1 large head cauliflower, cut into 1 inch florets (about 6 cups)
  2. 3 Tbsp. tahini
  3. 1 ½ cups plus 1/3 cup Good Karma Unsweetened Flax Milk
  4. 2 Tbsp. finely chopped fresh parsley
  5. ½ tsp. sea salt, plus more to taste
  6. Pinch freshly ground pepper, to taste
  7. Pinch crushed red pepper flakes
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the onion pieces face up on a rimmed baking sheet. Drizzle with 1 Tbsp. olive oil, ground cumin, sea salt and pepper. Bake for 20 minutes or until tender.
  3. Meanwhile, for the tahini sauce, steam the cauliflower in a medium sized pot with a foldable steamer basket over medium heat for 15 minutes or until tender. Drain any excess water. Then transfer the cauliflower to a food processor with the remaining Cauliflower Tahini Sauce ingredients and puree until very smooth. Season to taste with salt and pepper. Transfer to a small bowl and set aside.
  4. In a large shallow bowl or skillet, add the green and red cabbage, peach, scallions, mint and chives. Drizzle with tahini and sprinkle with crushed red pepper flakes. Spoon the cauliflower tahini sauce on top of the onion cabbage mixture and season to taste with sea salt and pepper.
  5. Serve immediately.
  6. Store the leftover cabbage and onion mixture in a sealed container in the fridge for up to 2 days. Store the leftover cauliflower tahini sauce in a sealed container in the fridge for up to 4 days.
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