Roasted Cauliflower with Tahini Sauce
Roasting is one of the easiest and most flavorful ways to prepare a wide variety of vegetables. My favorite is Roasted Cauliflower with Tahini Sauce. You can serve this as an entrée because of it’s valuable protein and mineral content or as a side dish. It goes great with BBQ chicken or pork.
1 large cauliflower, broken into florets
Salt and pepper to taste
2 tablespoons extra virgin olive oil
3 garlic cloves
1 cup sesame tahini
1/2 teaspoon red pepper flakes
3/4 cups fresh lemon juice
1 cup finely chopped flat-leaf parsley
Preheat the oven to 400 degrees.
Season the cauliflower with salt, pepper, and toss with the olive oil. Place on a large cooking sheet in the oven, roast for 40 to 60 minutes, stirring from often until tender and caramelized.
Puree the garlic cloves with a garlic press. Transfer to a bowl, add a 1/2 teaspoon kosher salt, red pepper flakes and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. You will find that the mixture will stiffen up, that is okay. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice according to your preference. Serve with the cauliflower on a plate and drizzle the sauce over the top. You will have some sauce left over, use for another vegetable!