Brazilian recipe
Roasted cauliflower with easy tahini sauce (Couve-flor assada com molho de tahine)
A delicious and nutritious roasted cauliflower recipe with a crispy finish and a creamy lemon-tahini dressing. Perfect as a vibrant side dish or a light main.
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Ingredients
1 medium head of 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, lemons, and garlic in the produce section of local supermarkets like Choppies or Spar, or at neighborhood farmers' markets. Tahini is available in the international or health food aisles of larger supermarkets in Gaborone and major towns. If you cannot find tahini, a high-quality smooth peanut butter mixed with a drop of toasted sesame oil can act as a substitute, though it will change the flavor profile.
Preparation method
- Preheat the oven to 220°C
- Prepare the cauliflower by removing the outer leaves and the tough base of the stem
- Cut the cauliflower into uniformly sized florets
- Wash the florets under cold running water and drain well in a colander
- Pat the florets thoroughly dry with a clean kitchen towel or paper towels to ensure they crisp up in the oven
- Arrange the cauliflower florets in a large baking tray
- Drizzle generously with the extra virgin olive oil
- Season with salt and black pepper to taste
- Toss the florets with your hands until they are evenly coated in the seasoning
- Spread the florets across the tray in a single layer, ensuring they do not overlap
- Roast for 20 minutes
- Turn the florets halfway through the cooking time to ensure even browning
- While the cauliflower roasts, prepare the sauce:
- Peel the garlic clove
- Using a mortar and pestle, crush the garlic with a pinch of salt until it forms a smooth paste
- Add the tahini and fresh lemon juice to the garlic paste
- Mix well until fully combined
- Gradually whisk in the filtered water, continuing to stir until the sauce reaches a creamy, pourable consistency
- Adjust the salt level to taste if necessary
- Serve the roasted cauliflower hot, drizzled with or alongside the creamy tahini sauce
Observations
Turn humble cauliflower into a standout dish with this roasting technique and an aromatic, velvety tahini sauce. The secret to achieving perfectly golden, caramelized edges is ensuring the florets are thoroughly dried before roasting. This method brings out the vegetable's natural sweetness, which pairs brilliantly with the richness of the sesame paste.
Ideal for those seeking a wholesome and flavorful option, this dish is incredibly versatile. It serves beautifully as a side alongside grilled meats or fish, or as a light, satisfying vegetarian main course. The process is straightforward, yet the result is truly impressive.
Ideal for those seeking a wholesome and flavorful option, this dish is incredibly versatile. It serves beautifully as a side alongside grilled meats or fish, or as a light, satisfying vegetarian main course. The process is straightforward, yet the result is truly impressive.
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