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Roasted Cauliflower with Tahini Sauce

September 12, 2011

by Emily

While Liz and I obviously aren’t always the most health conscious with our unabashed cheese and “light bite” addictions, we do try to dazzle up and sneak some of those crazy things called vegetables in to our diets. Since my obsession with Brussels Sprouts passed for the time being (well, until I replenish my supply of truffle oil), I’ve moved on to other healthful vegetables. In the past, I’ve disguised cauliflower in a sea of creamy, brie infused risotto and while, yes, that was delicious, this new recipe does cauliflower just as many favors. If you are a fan of making your own hummus variations like me, you most certainly have tahini in your fridge. I’ve always been at a loss what to do with the rest of this seemingly large jar of smashed sesame seeds until I came across this Middle Eastern inspired dish. While I love roasted vegetables any day of the week, the zippy tahini sauce provides just enough interest to make this side dish memorable and even more delicious. And, bonus!, I imagine this sauce would compliment an array of roasted vegetables, steamed artichokes, or jazz up some bland chicken breasts.

Roasted Cauliflower with Tahini Sauce
Saveur Magazine

1/4 cup extra-virgin olive oil
4 tsp. ground cumin
2 heads cauliflower, cored and cut into 1 1/2” florets
Kosher salt and freshly ground black pepper, to taste
1/2 cup tahini
3 cloves garlic, smashed and minced into a paste
Juice of 1 lemon

Heat oven to 500°F. Toss oil, cumin, cauliflower, and salt and pepper in a large bowl. Evenly spread on to 2 rimmed baking sheets. Bake, rotating pans from top to bottom and front to back, until cauliflower is tender and brown, 25–30 minutes.

Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.


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