22 February 2016

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

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