You guys are going to FLIP out over this recipe overhaul! This was inspired by a local Denver restaurant. The flavors are so good, but needed to little overhaul so I could eat it, too!


You will love this appetizer in place of the usual nachos or wings. It would be perfect to make for the upcoming big game or for any occasion!


Here’s how it all went down… My husband LOVES going to this place called Biker Jim’s. They have 15 gourmet sausages, ranging from wild boar and Alaskan reindeer to pheasant cordon bleu and an award-winning vegan dog. Some of those are not up my alley, but what a cool concept! They are now at Coors Field, too!


So… they have this appetizer, Biker Jim’s Charred Tahini Cauliflower, and my husband loves it. We don’t live near the restaurant anymore and he wanted to try to remake it. The cool thing is the owner shared the recipe on a local station, check it out here.


I took a look at the recipe and knew I had to give it an overhaul. Sorry, Jim! I love the flavor profile he is using, but the original recipe is full of refined sugar and contains gluten and soy, which I don’t eat anymore. All it took was a few easy swaps, and we recreated it to be gluten free, paleo-friendly, cutting the sugar content WAY down.


The sauce reminds me of a Thai peanut sauce, but sans peanuts. I promise, you will LOVE it! If you are in the Denver area – go check out Biker Jim’s. I think you will truly enjoy the experience.


**Note: I suggest making the sauce ahead the first time through. If you are not used to using the broil setting on your oven, it really needs to be watched until you are familiar with your oven. If you know your oven well then you can broil the cauliflower on low while you make the sauce.



  • 1 Head of Cauliflower
    • Cut into bite sized florets
  • 1-2 Tbsp. Avocado oil
  • 1 clove of minced garlic
  • 2.5 Tbsp. Tahini
  • 4 Tbsp. Coconut aminos
  • 1/8 cup coconut sugar
  • 1 Tbsp. Real Maple syrup
  • 1 pinch of good salt {1/4 tsp or more to taste}
  • 2 tsp. Toasted Sesame oil
  • 1/4 Cup Cilantro chopped for garnish




  1. Preheat oven – you will be using a low broil.
  2. Cut the Cauliflower into bite sized florets. Place on a sheet pan and drizzle with 1 Tbsp Avocado oil. Sprinkle with pinch sea salt.
  3. Place the sheet pan into an oven on low broil. Watch it closely, all ovens vary… approximately 9-11 minutes on low broil.
  4. Prepare the sauce OR make it ahead** {see note above}
  5. Heat a small skillet on Med/High. Add the 1 Tbsp. Avocado oil.
  6. Saute the garlic approx 3 min, until aromatic and golden. Reduce the heat to medium.
  7. Add the Tahini and the Coconut Aminos. Whisk.
  8. Add in the coconut sugar and maple syrup and pinch of salt. Continue to whisk until combined.
  9. Finish by adding the toasted sesame oil. Remove from heat.
  10. Check the Cauliflower. If it is not charred in a few places, turn to high broil. Don’t walk away – watch for 2-3 minutes.
  11. When browned & charred in spots, take it out.
  12. Plate it and generously drizzle the cauliflower with the sauce.
  13. Garnish with loosely chopped cilantro. Serve with remaining sauce alongside for dipping.




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