I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in low-carb risotto or simply roasted. Even if you’re not a huge cauliflower fan, I still really recommend trying this recipe. Just roasting the cauliflower alone really softens it and brings out a nice nutty flavor – but it’s this simple sauce that really makes the dish stand-out.
- If you’re not familiar with Tahini, check out my post: What is Tahini?
- I modified the original recipe by I leaving-out the sesame seeds and replacing the parsley with fresh chives. Oh, and I sprinkled a bit of paprika on top as well for a bit more color and taste
- This makes a great side-dish, but you could also serve it as a starter to a nice meal or as part of a tapas menu
- 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 tbsp tahini
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tbsp chopped parsley (or fresh chives)
- 1 tsp toasted sesame seeds (optional)
- ¼ tsp paprika (optional)
- Place oven rack in top position. Preheat oven to 425°F.
- 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.
- 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.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.