As a young vegan, I wasn’t all that interested in cauliflower; eating it raw with veggie dip never really cut it for me. As such, this recipe for roasted cauliflower with tahini sauce has long been one of my favorite ways to prepare this versatile cruciferous vegetable.
Things have changed, of course, and I have come to truly appreciate cauliflower’s better qualities — the creaminess it lends any puree without contributing any uncomplimentary flavors, the slight nuttiness that comes out when you roast it, and, yes, even the mild sweetness and satisfying crunch of the raw stalk. Here’s the recipe for one of my favorite simple dishes, first shared with me by a former housemate, that was instrumental in my learning to love this much maligned vegetable.
- 1 head cauliflower, broken into florets
- 2 tbsp olive oil, divided
- 4-6 cloves garlic
- ¼ c tahini
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ c water
- fresh parsley, chopped
- sesame seeds, lightly toasted
- Toss cauliflower with 1 tbsp olive oil and spread in a single layer on a baking sheet.
- Season with salt.
- Bake at 350° for ~20 minutes, flipping about half-way through.
- Meanwhile, in a small saucepan, saute garlic in remaining oil until fragrant, being careful not to burn it.
- Take off heat and stir in tahini, lemon juice, and water.
- Add more water if it isn’t creamy enough for your tastes.
- After 20 minutes, the florets should be firm, but tender enough so you are able to pierce them with a fork without any trouble.
- When done, place the florets in a large bowl, pour the tahini sauce on top, and toss to coat.
- Garnish with a handful of fresh chopped parsley and toasted sesame seeds and enjoy!