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.
Ingredients:
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 parsleyDirections:
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.
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gretchen — April 30, 2012 @ 8:04 am
looks delicious! i love roasted cauliflower… and what a great way to help use up the tub of tahini in the pantry. thanks for sharing… hope all is well with you and congrats on the birth of your little guy!
Beth replied: — April 30th, 2012 @ 8:27 am
Thanks Gretchen!
Hannah — April 30, 2012 @ 6:36 pm
This looks awesome. I love cauliflower and I have 3 in the fridge at the moment since they were on a great special lol.
What did you serve them with?
Beth replied: — April 30th, 2012 @ 8:49 pm
I’ve had it with different things…as a side w pork chops, as more of a “main” portion with a side of sauteed mushrooms, and even just a plateful on its own!
ricejen — May 1, 2012 @ 11:18 am
Can’t wait to try this for my next batch of CSA cauliflower…..always looking for something to do with it. Like you it’s not usually my fave, but this sounds delish!
Susan in the Boonies — May 1, 2012 @ 5:45 pm
We love roasted cauliflower around here!
I’m going to print this out!
Thanks, Beth!
Kristi @ My San Francisco Kitchen — May 6, 2012 @ 1:05 am
What a great dish! Cauliflower is one of my favorite veggies so I can’t wait to try this out!
Laura Souyoultzis — May 7, 2012 @ 5:57 pm
Made it last night. Soo easy and yummy! Served with simple marinated/grilled chicken and basmati rice.
Beth replied: — May 7th, 2012 @ 9:09 pm
So glad to hear that! Thanks for dropping by and letting me know you enjoyed :-)
Sue — May 19, 2012 @ 12:58 pm
I was not a huge fan of the lemon-tahini sauce; it was too tart for my tastes. And it was much thicker than I expected.
Instead of salt, I added a couple dashes of low-sodium tamari and a couple tablespoons of non-fat plain greek yogurt. I also added more water to thin it out a bit. The tamari and yogurt really provided a much-needed flavor boost.
Laura — June 2, 2012 @ 9:44 am
I just made this and it is super tasty… so much flavor! Definitely a keeper! Thank you for sharing.
Eric — June 7, 2012 @ 9:33 pm
Found this on my wife’s pinteret and made it tonight. It was delicious!! Definitely a go to side!
Eric replied: — June 7th, 2012 @ 9:35 pm
*pinterest