Roasted Cauliflower with Tahini Sauce

ROASTED CAULIFLOWER WITH TAHINI SAUCE
Matt Taylor-Gross

Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.

Roasted Cauliflower with Tahini Sauce
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Yield: serves 4-6

Ingredients

  • 14 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
  • 12 cup tahini
  • 3 cloves garlic, smashed and minced into a paste
  • Juice of 1 lemon

Instructions

  1. Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25—30 minutes.
  2. Meanwhile, combine tahini, garlic, lemon juice, and 12 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

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