Roasted Cauliflower with Tahini Sauce
A no-fry homemade take on Arnabeet Mekleh - Middle Eastern style roasted cauliflower with tahini garlic dipping sauce.
This recipe contains , tahini, garlic, lemon juice, olive oil (extra virgin), salt (kosher), cayenne pepper, cauliflower, olive oil (extra virgin), salt, parsley
serves 4 servings
Prep time: 15 min
Cook time: 25 min
- for the tahini sauce:
- 1/2 c. tahini paste homemade or store bought
- 2 cloves of garlic, minced
- 1/4 c. lemon juice
- 2 T. extra-virgin olive oil
- 1/2 t. kosher salt
- pinch of cayenne pepper
- 1 head of cauliflower, cut into bite-sized florets
- chopped fresh parsley (optional)
- 1. Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce. Blend until combined. (Tahini pastes can vary on how thick they are, if your sauce is thicker than you'd like, add a little warm water, a teaspoon at a time, until it thins out to the desired consistency.) Set the tahini sauce aside (at room temperature or refrigerated) for at least 20 minutes to blend the flavors.
- 2. Roast the cauliflower: Preheat the oven to 425 degrees f. Place the cauliflower on a large baking sheet. Drizzle with a couple of tablespoons of olive oil, enough to coat, and sprinkle with salt to taste. Roast the cauliflower until the bottoms are golden brown, 20-25 minutes. Using a thin spatula, flip the cauliflower pieces, continue baking until the cauliflower is tender and golden brown. Sprinkle with parsley (if desired) and serve with the tahini sauce.