Roasted-Cauliflower-And Sesame Spread from Chef Jerry Traunfeld
Ready In: 55 mins
Serves: 4-6
Yields: 2 cups
Ingredients
- 2 lbs cauliflower, halved crosswise and thinly sliced
- 1⁄4 cup vegetable oil
- 1 1⁄2 tablespoons fresh ginger, minced
- 1 1⁄2 teaspoons ground coriander
- kosher salt
- 3 tablespoons tahini paste (sesame)
- 3 tablespoons fresh lemon juice
- 3 tablespoons cilantro, chopped
- sesame seeds
- pita bread or tortilla chips
Directions
- Preheat oven to 450.
- In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
- Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
- Transfer the cauliflower to a food processor.
- Add the tahini and lemon juice and pulse to a chunky puree and season with salt.
- Add the cilantro and pulse just until incorporated.
- Transfer the spread to a bowl and sprinkle with sesame seeds.
- Serve warm with pita breads or chips.
- You can refrigerate this spread overnight to serve the next day.
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