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Roasted Cauliflower in Lemon-Tahini Sauce

Roasted Cauliflower in Lemon-Tahini Sauce created by Zurie

Vegetarian Times. October 2006.

Ready In:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"Vegetarian Times. October 2006."
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  1. 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!
    Reply
  2. miss.topanga
    It sounded really lovely. But I didn't like the taste at all. The tahini is very bitter in itself - and the lemon juice only adds to the bitterness. I also think the sauce needs way more than 5 tablespoons of water, I put in at least twice as much. Sorry for the bad review...
    Reply
  3. Zurie
    Roasted Cauliflower in Lemon-Tahini Sauce Created by Zurie
    Reply
  4. Zurie
    Roasted Cauliflower in Lemon-Tahini Sauce Created by Zurie
    Reply
  5. Zurie
    I'm rather tired of cauli-cheese, so did a search. The ingredients of this sauce sounded intrigiuing and different from the usual. I followed the recipe, but used a smoked-garlic paste (which I need to use before it goes off) instead of fresh garlic, so I did not simmer the sauce, just warmed it. I also added only 2 tablespoons water. When the sauce was mixed, I tasted it, and it was missing something. It was a bit bland. So I added about 1 1/2 tablespoons dry sherry, and a generous shake of coarse black pepper. That did the trick! If the photograph showed an over-generosity with parsley, it's because I picked the most lovely parsley from the garden today, and stirred it into the sauce!! I'd say, unless your tahini is very thick, be careful with the water or you might end up with a very watery sauce. A new taste, and one we really enjoyed, but without the sherry and pepper it would have been a bit bland -- but then, tastes differ, and other cooks might not agree. Thanks, dicentra, for posting a quite imaginative cauliflower recipe! Next time I'm going to be more adventurous and try adding a little (unsweetened) peanut butter!! By the way, I didn't have sesame seeds, so it's not in the photo! Sorry!
    Reply
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