Brazilian recipe
Roasted Cauliflower with Tahini Sauce
Roasted cauliflower with tahini sauce is a nutritious and flavorful dish, defined by the crispy texture of the vegetable contrasted with a creamy, aromatic sauce.
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Ingredients
1 head of cauliflower
2 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 clove of garlic
1/4 cup tahini (sesame paste)
2 tablespoons lemon juice
1/4 cup filtered water
Salt to taste
2 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 clove of garlic
1/4 cup tahini (sesame paste)
2 tablespoons lemon juice
1/4 cup filtered water
Salt to taste
Where to find ingredients
Cauliflower can be found in the produce section of any grocery store or local farmer's market. Tahini (sesame paste) is typically stocked in the international foods aisle or with nut butters and health food products.
Preparation
- Preheat the oven to 220 ºC
- Remove the leaves and the base of the cauliflower stem
- Cut the vegetable into medium-sized florets
- Wash the pieces under running water
- Drain well in a colander
- Dry the florets thoroughly with a clean kitchen towel to ensure they brown well
- Place the cauliflower in a large baking sheet
- Drizzle with the olive oil
- Season with salt and black pepper
- Toss with your hands so the seasoning coats all the pieces
- Distribute the cauliflower on the baking sheet without overlapping the florets
- Roast for 20 minutes
- Turn the florets halfway through the roasting time so they brown evenly
- Prepare the sauce by peeling the garlic clove
- Crush the garlic with a pinch of salt in a mortar and pestle until a smooth paste forms
- Add the tahini and the lemon juice
- Mix well
- Incorporate the water gradually
- Stir until you reach your preferred consistency
- Serve the cauliflower hot accompanied by the sauce
Notes
This recipe transforms simple cauliflower into a sophisticated dish. The secret to an impeccable result is ensuring the florets are very dry before roasting, which allows them to become golden and caramelized.
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