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. Vegan and Gluten-Free.
Author: Angela @ Vegangela.com
Recipe type: Side, Starter
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.