Roasted Cauliflower in Lemon-Tahini Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Vegetarian Times. October 2006. Ingredients:
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.) |
4 teaspoons olive oil, divided |
2 garlic cloves, minced (about 2 tsp.) |
2 tablespoons tahini |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1 tablespoon chopped parsley |
1 teaspoon toasted sesame seeds |
Directions:
1. Place oven rack in top position. Preheat oven to 425°F
2. Toss cauliflower with 2 teaspoons olive oil, and season with salt.
3. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
4. Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
5. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
6. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
7. Sprinkle with parsley and sesame seeds, and serve.
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