Roasted Cauliflower with Lemon Tahini Sauce
Golden cauliflower florets with a creamy lemon, garlic and tahini sauce and chopped parsley.
Equipment
- 1 Large rimmed roasting tray and mixing bowl
Ingredients
- 600 g cauliflower florets about 4 cm across, washed and thoroughly dried
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 60 g tahini well stirred
- 2 tablespoons lemon juice
- 1 small garlic clove finely grated
- 60 ml cold water plus up to 30 ml to adjust
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 220°C (425°F). Cut the cauliflower into similarly sized florets about 4 cm across and dry thoroughly. Stir the tahini in its jar before measuring it. Prepare the lemon, garlic and parsley.
- Toss cauliflower with olive oil, cumin, salt and pepper. Spread across a large rimmed tray in one layer, leaving space between florets rather than piling them up.
- Roast for about 25–30 minutes, turning halfway, until golden at the edges and tender when pierced. Check smaller florets early and remove any that finish sooner.
- While the cauliflower roasts, whisk tahini, lemon juice and garlic in a bowl. Gradually whisk in 60 ml cold water; continue whisking through the initially stiff stage until smooth. Add a little extra water if needed. Spoon over the roasted cauliflower and finish with parsley.
Notes
Contains sesame. Keep cauliflower dry and well spaced for browning. Sauce can be stored separately to preserve the roasted texture. Actual roasting time varies with floret size and oven.
Refrigerate promptly in shallow containers at 40°F (4°C) or below and use within 3–4 days. Reheat cauliflower leftovers throughout to 165°F (74°C). Images are generated illustrations; no personal kitchen test is claimed.