Saturday, January 3, 2015

Lemon Tahini Roasted Cauliflower

I often cook on Saturday mornings. Now that my kids are older and are not up at the crack of dawn mornings are usually a nice quiet time where I can spend a little time in the kitchen. I often cook things that are needed to be used up before grocery shopping, as was the case this morning with a head of cauliflower.



I did a quick Internet search for "tahini cauliflower" and I found a recipe that looked good. I changed it a bit as I am a huge fan of lemon and most often find recipes never add enough lemon as printed!  I am also a huge fan of savory breakfasts, so as it turns out this was breakfast today, too.

The sauce is delicious with a bright lemony flavor offset by the deep flavor of sesame.  This would make a great side for dinner or a nice lunch, too.

Lemon Tahini Roasted Cauliflower

1 head cauliflower cut into florets
4 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp tahini paste
3 tbsp lemon juice
4 tbsp water
1/2 tsp salt plus more for salting cauliflower before roasting
1 tbsp toasted sesame seeds
1 tbsp chopped fresh parsley

Heat oven to 435 degrees.

Place the florets on a baking sheet and drizzle with two tablespoons olive oil. Toss to coat.  Season with salt and place on the top rack of the oven for about 15 minutes, until tender and starting to brown.

While the cauliflower is roasting put the rest of the olive oil in a small saucepan over medium heat and add the garlic.  Sautee for a minute or two until the garlic turns fragrant.  Add the tahini, lemon and water and whisk until as smooth sauce forms.  You may thin the sauce as desired with more lemon juice or water until desired consistency is reached. Season with salt.

Toast sesame seeds in a nonstick pan over medium heat for a minute or two until fragrant.

When the cauliflower is finished remove from the oven, transfer to a plate and pour the sauce over top. Garnish with parsley and sesame seeds and serve immediately.

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