steamed cauliflower {with tahini sauce & fresh parsley}

This is Day 5 of the cleanse if you've been following along.  I know people were interested with the cleanse at the end of last week, so I'm still trying to post recipes throughout the day for ideas. Anyway, the photograph of this recipe isn't my favorite because I had my first amateur photography meltdown with a memory card this week.  After shooting several recipes & plugging my memory card into my computer, the card had only captured one photograph {although clearly on the camera during the shoot}.  Total bust. Sooooooo disappointing.  In conclusion, I had to re-create this shot with what was left. I also used any leftover tahini sauce to dip my kale chips into.  Again, surprisingly good for vegan/gluten free.  If you'd like to try: 

Ingredients:

• 1 small head cauliflower, cut into florets
• 1/4 cup sesame tahini
• 1/2 teaspoon organic gluten-free garlic powder
• 1/4 teaspoon unrefined sea salt
• 1 tablespoon organic extra-virgin olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon water
• 2-3 teaspoons chopped fresh organic parsley (optional garnish)

Preparation:

Steam cauliflower 9 to 10 minutes until tender to your liking. While the cauliflower is cooking mix the tahini, garlic powder and salt in a coffee cup with a spoon (or small whisk) until there are no lumps. Mix in the olive oil, then the lemon juice, then the water. Allow the sauce to sit for a few minutes and mix again. If you like a thinner sauce, add slightly more water, a teaspoon at a time. Whisk until smooth.  

Serve cauliflower drizzled with sauce and garnished with fresh parsley.

*recipe from here

*find more about the cleanse including shopping list & recipes  here