Roasted Cauliflower with Lemon Garlic Tahini Sauce

• Vegetarian

• Produce

  • 1 Cauliflower
  • 1 large head Cauliflower
  • 1 Garlic clove

• Condiments

  • 1/3 cup Lemon juice
  • 1/2 cup Tahini
  • 1 Tahini sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Liquids

  • 1/2 cup Water

Found on thymeandtoast.com

Description

Ingredients

• Cauliflower
• 1 large head cauliflower, cored and cut into florets OR cut into steaks (see notes)*
• 1 tablespoon extra virgin olive oil
• salt and pepper
• Optional: parsley
• Tahini Sauce
• ½ cup tahini
• ½ cup water
• ⅓ cup lemon juice
• 1 garlic clove
• ½ teaspoon salt

Directions

• Preheat the oven to 425 degrees F. Add the cauliflower to a lightly oiled baking sheet. Toss the cauliflower with the olive oil, evenly distributing it (if youre doing cauliflower steaks, drizzle one side and gently flip to drizzle on the other). Season with salt and pepper.
• Bake for 10-15 minutes until theyre beginning to brown. Remove the cauliflower from the oven, flip them and cook for another 10 minutes, or until tender and lightly browned.
• While the cauliflower is cooking, mash the garlic with ½ teaspoon of salt with a mortar and pestle. Add the tahini and garlic to a small bowl. Slowly whisk in the water - it will seem watery at first, but will whisk together to thicken. Add the lemon juice and continue whisking until the mixture resembles a thick cream. Taste and adjust seasonings, such as adding more salt or lemon juice. You can add parsley to garnish, if desired - I love it and it adds a great color!
• Serve the tahini sauce with the cauliflower.