Brazilian recipe
Roasted Cauliflower with Tahini Sauce (Couve-flor assada com tahine)
A nutritious and flavourful roasted cauliflower recipe featuring a crispy texture paired with a creamy, zesty lemon-tahini dressing.
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Ingredients
1 medium cauliflower
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 cup filtered water
Salt to taste (for the sauce)
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 cup filtered water
Salt to taste (for the sauce)
Where to find ingredients
You can find fresh cauliflower and basic pantry staples like olive oil and garlic at any local supermarket or weekend farmer's market. Tahini is widely available in the health food aisle of major supermarkets or at Middle Eastern grocers. As a substitute for fresh lemon juice, you may use bottled lemon juice, though fresh is highly recommended for better flavour.
Preparation method
- Preheat your oven to 220°C.
- Prepare the cauliflower by removing the outer leaves and the base of the stalk.
- Cut the cauliflower into evenly sized florets.
- Wash the florets under running water and drain them completely in a colander.
- Dry the florets thoroughly with a clean tea towel or paper towel to ensure they brown properly.
- Place the cauliflower florets in a large roasting tray.
- Drizzle with the extra virgin olive oil.
- Season with salt and black pepper to taste.
- Toss the florets by hand to ensure they are evenly coated with the seasoning.
- Spread the florets out in a single layer on the tray, ensuring they do not overlap.
- Roast for 20 minutes.
- Turn the florets halfway through the cooking time to ensure even browning.
- While the cauliflower is roasting, prepare the sauce.
- Peel the garlic clove.
- In a mortar and pestle, crush the garlic with a pinch of salt until it forms a smooth paste.
- Add the tahini and lemon juice to the garlic paste.
- Mix well until incorporated.
- Gradually add the filtered water, stirring continuously, until the sauce reaches your desired consistency (creamy and pourable).
- Adjust the salt if necessary.
- Serve the cauliflower hot, drizzled with the prepared tahini sauce.
Observations
Turn humble cauliflower into a standout dish with this roasting method and a vibrant, aromatic tahini sauce. The key to achieving perfectly golden and caramelised cauliflower is to ensure the florets are thoroughly dry before they hit the oven. This technique coaxes out the vegetable's natural sweetness, creating a beautiful contrast with the rich, nutty flavour of the sesame-based sauce.
Perfect for those seeking a healthy and delicious meal, this recipe is highly versatile. It works wonderfully as a side dish for meats or fish, or as a light, satisfying vegetarian main course. The preparation is straightforward, yet the result is impressive.
Perfect for those seeking a healthy and delicious meal, this recipe is highly versatile. It works wonderfully as a side dish for meats or fish, or as a light, satisfying vegetarian main course. The preparation is straightforward, yet the result is impressive.
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