Roasted Cauliflower in Lemon-Tahini Sauce

Vegetarian Times. October 2006.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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.
3. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
4. Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
5. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
6. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
7. Sprinkle with parsley and sesame seeds, and serve.