Roasted Cauliflower in Lemon-Tahini Sauce
Vegetarian Times. October 2006.
- Ready In:
- 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
- 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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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
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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