Roasted Cauliflower in Lemon-Tahini Sauce

Roasted Cauliflower in Lemon-Tahini Sauce
Source: http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/

Yield: 4 servings

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Place oven rack in top position. Preheat oven to 425F.

Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	112	9	5	2	4

 

Amount	Measure	Ingredient	Class
1	each	cauliflower, large	produce
4	tsp	oil, olive	baking
2	cloves	garlic	produce
2	Tbsp	tahini	dry goods
1	Tbsp	lemon juice	produce
1	Tbsp	parsley, fresh	produce
1	tsp	sesame seeds, toasted	dry goods