Roasted Cauliflower with Tahini Sauce

Name: Roasted Cauliflower with Tahini Sauce
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 4 cup extra-virgin olive oil; 4 tsp. ground cumin; 2 heads cauliflower, cored and cut into 1 1/2'' florets; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup tahini; 3 cloves garlic, smashed and minced into a paste; Juice of 1 lemon

Serves
serves 4-6

MATT TAYLOR-GROSS

Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.

Ingredients

¹⁄₄ cup extra-virgin olive oil
4 tsp. ground cumin
2 heads cauliflower, cored and cut into 1 1/2'' florets
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup tahini
3 cloves garlic, smashed and minced into a paste
Juice of 1 lemon

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Instructions

Step 1

Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25—30 minutes.

Step 2

Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25—30 minutes.
Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.