Ingredients

  • 1 head of cauliflower, cut into bite-sized florets
  • pinch of cayenne pepper
  • chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1/2 t. kosher salt
  • 1/4 c. lemon juice
  • 4 T. olive oil
  • 1/2 c. tahini

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce (tahini, garlic, lemon juice, 2 tablespoons olive oil, 1/2 tsp kosher salt, cayenne pepper). 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.Roast the cauliflower: Preheat the oven to 425 degrees f.
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  • EQUIPMENT:
  • Length: 20 minutes

Step 2

  • Place the cauliflower on a large baking sheet.
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Step 3

  • Drizzle with a couple 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.
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  • EQUIPMENT:
  • Length: 25 minutes

Step 4

  • Sprinkle with parsley (if desired) and serve with the tahini sauce.
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