Brazilian recipe
Roasted Cauliflower with Tahini Sauce (Couve-flor assada com molho de tahine)
A nourishing roasted cauliflower recipe with crisp edges and a creamy tahini-lemon sauce. Great as a side dish or a light main.
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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
Look for cauliflower in the produce section, tahini in the international foods aisle or with nut and seed butters, and lemons, garlic, olive oil, and salt in the fresh produce and pantry sections of any supermarket.
Preparation method
- Preheat the oven to 220°C
- Prepare the cauliflower: remove the outer leaves and the base of the stem
- Cut the cauliflower into florets of similar size
- Wash the florets under running water and drain them completely in a colander
- Dry the florets well with a clean tea towel or paper towel to help them brown
- Arrange the cauliflower florets on a large baking sheet
- Drizzle with the olive oil
- Season with salt and freshly ground black pepper to taste
- Toss the florets with your hands so they are evenly coated with the seasoning
- Spread the florets on the baking sheet in a single layer, without overlapping
- Bake for 20 minutes
- Turn the florets halfway through so they brown evenly
- While the cauliflower roasts, make the sauce:
- Peel the garlic clove
- In a mortar, 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 combined
- Add the filtered water little by little, stirring continuously, until the sauce reaches the desired consistency (creamy and pourable)
- Adjust the salt if needed
- Serve the cauliflower hot, with the tahini sauce on the side
Observations
Turn cauliflower into a standout dish with this roasted recipe and an aromatic tahini sauce. The key to perfectly golden, caramelized cauliflower is making sure it is well dried before it goes into the oven. This method brings out the vegetable’s natural sweetness, which contrasts beautifully with the richness of the sesame sauce.
Ideal for anyone looking for a wholesome, flavourful option, this recipe is versatile enough to serve as a side for meat or fish, or as a light vegetarian main. The preparation is simple, and the result is impressive.
Ideal for anyone looking for a wholesome, flavourful option, this recipe is versatile enough to serve as a side for meat or fish, or as a light vegetarian main. The preparation is simple, and the result is impressive.
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