Roasted Cauliflower With Lemon Tahini Sauce Recipes

ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE

Steps:

• Place oven rack in top position. Preheat oven to 425°F
• Toss cauliflower with 2 teaspoons 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 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
• Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
• Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
• Sprinkle with parsley and sesame seeds, and serve.

ROASTED CAULIFLOWER WITH LEMON- TAHINI SAUCE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Wash and trim caulifower head, leaving core intact. Slice the caulifower lengthwise into 4-6, 3/4' inch slices depending on size of cauliflower. Brush both sides of slices generously with the olive oil and sprinkle with the Ras el Hanout and salt. Roast for 30 minutes or until tender and lightly browned, turning once halfway. Add the almonds during the last ten minutes of cooking time.
• 3. While the cauliflower is roasting, prepare the sauce; Combine the tahini, water, lemon , garlic, salt and pepper in a food processor and blend until smooth, adding more water if necessary. Cover and set aside.
• 4. To serve, remove the slices to a platter and sprinkle with the toasted almounds. Spoon the tahini sauce generously over the cauliflower slices . Serve with lemon, and enjoy!