Roasted Cauliflower with Lemon Tahini
Ingredients:
- 1 large head cauliflower
- 3 tsp. olive oil, divided
- 2 cloves garlic, crushed and minced.
- 6 Tbs. tahini
- 2 Tbs. lemon juice
- 1 tsp. crushed red pepper
- 1/2 tsp. salt
- 1 Tbs. chopped parsley
- 1 tsp. toasted sesame seeds
Directions:
- Prepare your cauliflower by cutting off the base so entire head will sit flat on your cookie sheet in the oven.
- Place entire head of cauliflower in a large stock pot of boiling water. Let boil for about 5 to 7 minutes until base becomes tender.
- Preheat oven to 425°F.
- Drizzle cauliflower with 3 tsp. olive oil, and season with salt and place on large cookie sheet, and bake 15 to 20 minutes, or until cauliflower is fork-tender and golden brown.
- Heat the remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 2 to 3 minutes. Remove from heat
- In a small bowl place tahini, lemon juice, red pepper, 10 Tbs. water, and salt. Stirring very well. If needed add water to reach desired consistency.
- Add sauted garlic to your Tahini mixture and continue to stir until well blended.
- Place Cauliflour on serving plate and drizzle with Tahini sauce, top with toasted sesame seeds and parsley.
- To serve cut into quarters and enjoy!
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