Recipe by dicentra
Vegetarian Times. October 2006.
Top Review by White Rose Child
Personally, I really enjoyed this! I simply coated the cauliflower using an oil spritzer, and it roasted nicely, but really I think steaming it would be just as tasty. As for the sauce, it has a beautiful flavor; I used only 1 tsp oil for sauteing the garlic, and added a little extra lemon juice. Didn't have any fresh parsley, but I'm sure that would make it even better! Will certainly make this again!
- 1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
- 4 teaspoons olive oil, divided
- 2 garlic cloves, minced (about 2 tsp.)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1 tablespoon chopped parsley
- 1 teaspoon toasted sesame seeds
Directions See How It's Made
- Place oven rack in top position. Preheat oven to 425°F
- Toss cauliflower with 2 teaspoons olive oil, and season with salt.
- Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
- Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
- Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
- Sprinkle with parsley and sesame seeds, and serve.