I adore roasted vegetables. Usually I’m happy with a simple preparation – just a little olive oil, salt, and pepper. But every now and then I get bored with simplicity and feel the need to jazz them up a bit.
This recipe does just that. Tangy and delightful, it’s now my go to way to prepare cauliflower, a not-so-exciting vegetable.
The sauce is so yummy that on my second go round of making the dish, I increased the amount from the original recipe found in Vegetarian Times. It just wasn’t coming through quite as much as I would have liked. Now? Perfection.
Roasted Cauliflower with Lemon Tahini Sauce
Serves 4. Adapted from Vegetarian Times.
1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp olive oil, divided
2 cloves garlic, minced
3 Tbsp tahini
2 Tbsp lemon juice
5 Tbsp water
1/4 tsp salt
1 Tbsp chopped parsley
Place oven rack in top position. Preheat oven to 425F.
Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
Transfer cauliflower to large serving bowl. Whisk sauce, then pour over cauliflower. Sprinkle with parsley and serve.