Roasted Cauliflower in Lemon-Tahini Sauce

Pali's Favorites's Note:

This is a great side for just about anything!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 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:

1. Place oven rack in top position. Preheat oven to 425°F.
2. 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.
3. 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.
4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.