Roasted Cauliflower

Roasted Cauliflower with Tahini-Lemon Sauce

Recipe & Photo From:  "Wandering Spice"

Link:  http://www.wanderingspice.com/2012/09/04/roasted-cauliflower-with-tahini-lemon-sauce/


Cauliflower Instructions:

Provisions:

1 head cauliflower, sliced into 1″ discs or broken into florets

Cumin powder, to taste (about 2 generous teaspoons)

Salt and pepper, to taste

Olive oil, for brushing

 

Method:

Pre-heat oven to 200C / 400F. 

Slice the cauliflower into 1″-thick discs (all the way across), or separate into large florets. Arrange on a nonstick baking sheet. Brush each piece lightly with olive oil (coating both sides) and sprinkle with the cumin, salt and pepper. Place in the oven to roast for 20 minutes or until golden brown, carefully flipping once halfway through.

 

Sauce Instructions:

 

Provisions:

1/2 cup tahini

Juice of 1/2 a lemon

2 cloves garlic, minced

1 big spoonful plain yogurt (if mixing the tahini sauce)

 

In a small bowl, combine the tahini, lemon juice, minced garlic and yogurt. Add a pinch of salt to taste, if desired. Drizzle or spread atop each crispy piece of cauliflower. 

If tahini becomes oily or too thick when mixed with other ingredients, mix the crushed garlic with the lemon juice and drizzle over the cauliflower, followed by the plain tahini.

 

A note on tahini: I’ve found that different brands yield different consistencies when mixed with other elements (like lemon juice or water). Some brands split and go oily, while others morph into a stodgy, unspreadable mess.

In the event you find yourself in either of the aforementioned scenarios, fear not. Do a test run with a small scoop of tahini (say 1 tbsp, mixed with a drop of lemon juice or water). If   the consistency changes for the worst, simply deconstruct the sauce instead of mixing it together. Mix the lemon juice and garlic and drizzle over the baked cauliflower, followed by a generous spoon of tahini.