There’s something about cauliflower that draws me to it and it always seems to be in my grocery cart! Do you find that you’re buying it more often these days and are looking for new ways to re-invent it? Me too!!!
I love roasted cauliflower and a while back it was Tamara who gave me the idea of making a sauce using tahini. What a beautiful marriage of roasted cauliflower and tahini! Yum!
I’d love to hear from you! What sauces have you put on roasted cauliflower?
Please feel free to share your ideas and tips in the comments below:)
Roasted Cauliflower with Tahini Sauce
- 1 large head cauliflower, cut into 1-inch florets
- 1 tbs. olive oil
- Salt, just a sprinkle
- 3 tbs. tahini
- 2 tbs. fresh lemon juice
- 5-6 tbs. water
- 1 tsp. garlic powder
- Paprika, just a sprinkle
Place a rack in the middle of the oven and preheat oven to 425°F. Line a cookie sheet with parchment paper and set aside.
Toss cauliflower with olive oil, spread on the cookie sheet and season with salt. Bake for 20-25 minutes, until the cauliflower is fork-tender and slightly browned.
With a whisk, stir the tahini, lemon juice, water and garlic powder in a small saucepan over medium heat. Simmer over low heat for a few minutes until you get a smooth consistency. Remove from heat.
** Keep the burner at a low heat and don’t keep the sauce on the burner long. When the sauce is warmed the consistency is smoother and the flavors meld together nicely. The sauce shouldn’t be watery, but more like honey. If you find that it’s too thick, add a bit of water and stir with a whisk.
Transfer cauliflower to a serving platter. Whisk the sauce and then pour over cauliflower. Sprinkle with paprika and serve.