Categories: vegetables

Ingredients

• 1 large head cauliflower, broken into florets
• 1/4 cup extra-virgin olive oil
• 1 teaspoon medium-coarse sea salt
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons tahini paste
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup finely chopped fresh flat-leaf parsley

Directions

1. Heat oven to 400 degrees. Line a baking sheet with parchment (I forgot the parchment and the cauliflower didn’t stick.)

2. In a mixing bowl, toss cauliflower with oil, salt and pepper until well coated. Spread in a single layer on baking sheet and roast, stirring and turning once or twice, until cauliflower is tender and crispy brown in spots, about 45 minutes.

3. While cauliflower is roasting, puree tahini paste, water, lemon juice, garlic and a little salt in a blender until well combined. (I added the parsley as well, resulting in a pretty light green puree.)

4. Remove cauliflower from oven and immediately transfer to a serving bowl. Pour tahini over the cauliflower and toss to combine.

5. Serve warm or let stand at room temperature.

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