Roasted Cauliflower in Lemon-Tahini Sauce

Name: Roasted Cauliflower in Lemon-Tahini Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by dicentra

Vegetarian Times. October 2006.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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