ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE
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Roasted Cauliflower in Lemon-Tahini Sauce

  • 4/26/2013
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    • 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
    • 4 tsp. olive oil, divided
    • 2 cloves garlic, minced (about 2 tsp.)
    • 2 Tbs. tahini
    • 1 Tbs. lemon juice
    • ¼ tsp. salt
    • 1 Tbs. chopped parsley
    • 1 tsp. toasted sesame seeds
    1. Place oven rack in top position. Preheat oven to 425°F.
    2. Toss cauliflower with 2 tsp. 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.
    3. Meanwhile, heat remaining 2 tsp. 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.
    4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.