ROASTED CAULIFLOWER WITH TAHINI SAUCE
Roasted Cauliflower. Matt Taylor-Gross
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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 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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