As I’ve said before, I’m not great with vegetables, so I’m always trying new dishes in hopes that that way will make me want more of that vegetable. I discovered fried cauliflower with tahina and loved it, so when I found this recipe for a baked version I was really excited. It’s super simple but really delicious, hope you enjoy!
Roasted Cauliflower with Tahina Sauce
- 1 large head cauliflower, broken into florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoons kosher salt
- ½ cup tahina (it comes in a bottle/jar and can be found at most grocery stores, looks like this)
- 1 clove garlic, minced
- ¼ cup lemon juice
- 1 teaspoon kosher salt
- dash hot pepper sauce
- ½ cup water, approx.
- ⅛ cup parsley, roughly chopped
Preheat oven to 400oF and line baking sheet with parchment paper.
In a large bowl, combine cauliflower, oil, and salt until well coated. Spread in a single later on prepared sheet and roast for 25-35 minutes, or until browned.
While roasting, in a small bowl whisk tahina, garlic, lemon juice, salt, and hot pepper sauce. Whisk in water until sauce turns white and can be drizzled.
Transfer roasted cauliflower to serving bowl, drizzle with tehina sauce, sprinkle with parsley, and toss to combine. It can also be served on the side as a dipping sauce.
Note: this sauce can lasts well when refrigerated in an air-tight container.
Source: Bonnie Stern (has been modified from source)