Categories: Pasta
Ingredients
- Lemon Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 cloves of garlic, minced
- 1/4 teaspoon fine sea salt
- pinch of cayenne pepper, optional
- Roasted Cauliflower Pasta
- One medium sized head of cauliflower, broken into small florets
- Six skin-on garlic cloves
- 3 tablespoons olive oil
- salt and pepper
- pinch of crushed red pepper flakes
- 1 pound of pasta (we used Farfalle but any kind will work)
- 1/4 cup walnuts
- 1/4 cup minced parsley
Directions
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Prepare the lemon tahini sauce by combining all the ingredients in a bowl and whisking until completely smooth. This works best with an immersion blender or small food processor. Taste for seasonings and adjust as needed. You can always add a bit more tahini if the mixture is too thin or more water if the mixture is too thick.
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Preheat the oven to 425F. On a sheet pan toss the cauliflower and garlic with the olive oil and sprinkle with salt, pepper and crushed red pepper flakes. Bake in the oven until the cauliflower is tender and beginning to brown all over, about 30 minutes. Toss halfway through cooking. When cool enough to handle peel the garlic cloves.
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Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente. Drain the pasta, reserving about 1/4 cup of the cooking liquid.
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While the pasta cooks toast your walnuts in a small dry skillet over medium high heat until golden brown and fragrant. About 3-5 minutes. Shake the pan a few times while toasting. When cool enough to handle roughly chop the walnuts.
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In a large bowl toss the pasta with the cauliflower and garlic. Drizzle with the tahini sauce and continue to toss until everything is evenly coated. If need be add a touch of the reserved cooking liquid if the pasta seems dry. Divide between bowls and top with the toasted walnuts and parsley.