A perfect side dish for any vegan get-together with family and friends. I love trying and creating new dishes for my vegan family.

Units Scale

62.5 ml tahini
1 small clove garlic, finely minced or grated (1 heaped tsp of store-bought bottled garlic)
Sea salt and ground black pepper, to taste
5 ml sherry vinegar, you can also use regular vinegar with some sweet red wine, use 2.5 ml of each
62.5 ml water

45 ml sliced almonds
12.5 ml olive oil, plus extra
1 small head cauliflower broken up into small florets (roughly 4 cups florets)
sea salt and ground black pepper, to taste
10 ml fresh minced thyme leaves
5 ml paprika (smoked or regular will also work and then add a drop or two of liquid smoke)
225 g trimmed and cut in half green beans
10 ml sherry vinegar, you can also use regular vinegar with some sweet red wine, use 5 ml of each
5 ml finely grated lemon zest
25 ml finely chopped pitted Kalamata olives

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Use a large pan, add the sliced almonds and sauté/toast it over medium heat.
Stir the almonds often, until you have a nice deep brown color on all sides, about 4-5 minutes.
Dish out the toasted almonds and keep them aside.

Use the same pan as for the almonds and pour the olive oil and coat the surface of the pan with the oil.
Add the cauliflower and spread them out in the pan.
Season with salt and pepper to taste.
Leave the cauliflower in the pan until it browns slightly, it may take up to 4 minutes.
Now stir the cauliflower and turn the florets to brown on the other side, for another 3 minutes.
Use a wooden spoon and create an opening in the middle of the cauliflower.
If needed and the bottom of the pan is slightly dry, add a bit more olive oil.
Now you will add the thyme and paprika to the center of your pan and give it a stir.
Do not get alarmed if it sizzle.
Add the green beans and give it another stir.
Depending on taste, go ahead and add some more salt and pepper.
Continue sautéing the vegetables for about 6 more minutes, stirring now and then.
You want the edges of the cauliflower softened, and the green beans should be a bright green and crisp tender.
Once you have the perfectly cooked vegetables, add the sherry vinegar.
Remove your pan from the heat and mix in the lemon zest.
Dish out the sautéed vegetables and spoon them into your serving plate.
Now you ahead and drizzle that delicious tahini sauce over the veggies.
If you wish, you can mix the sauce slightly with the veggies and then sprinkle it with the toasted almonds and olives.