Roasted cauliflower with tahini


  • 1 medium head cauliflower
  • 2 tbsp. olive oil
  • 2 cloves garlic (crushed, chopped)
  • ½ cup of tahini paste
  • ¼ cup of warm water
  • ¼ cup of fresh lemon juice
  • ½ cdta salt
  • optional: 1 tsp. harissa pasta
  • ½ tza of pumpkin seeds
  • Fresh basil (approx. 2 tbsp finely chopped onions)
  • Dill fresh (approx. 2 tbsp finely chopped)
  • Fresh parsley (approx. 2 tbsp finely chopped)
  • Preparation

    Preheat your oven to 190ºC. Line a baking sheet or shallow pan with parchment paper or aluminum foil.

    Remove cauliflower leaves, cut off bottom stem and wash well. I know that. Generously rub the cauliflower with the olive oil. Place the cauliflower stem side down on the baking sheet or casserole dish and place in a hot oven. Grill 45 to 50 minutes until cauliflower is fork-tender and lightly browned.

    While cauliflower cooks, prepare tahini sauce.

    Place skillet over medium heat -high with a light layer of olive oil. Add your crushed garlic and cook until soft and fragrant. Remove the pan from the heat and add the tahini, warm water, garlic, lemon juice, salt, and harissa, if using. Whisk until well combined.

    Spread half of the tahini sauce all over the cauliflower.

    Cut the cauliflower into six wedges and place on individual plates. Drizzle remaining tahini sauce over individual cauliflower servings.

    Sprinkle chopped herbs and pumpkin seeds on top and serve immediately.

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