Brazilian recipe
Roasted Cauliflower with Tahini Sauce (Couve-flor assada com molho de tahine)
A nutritious roasted cauliflower recipe with a crisp texture and a creamy tahini and lemon sauce. Great as a side 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 fresh produce section, and tahini, olive oil, lemons, and garlic in the grocery aisles or pantry staples section. Fine salt and black pepper are usually in the seasoning aisle.
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 similar-sized florets
- Wash the florets under running water and drain them thoroughly in a colander
- Pat the florets dry with a clean tea towel or paper towels to help them brown
- Arrange the cauliflower florets on a large baking tray
- Drizzle with the olive oil
- Season with salt and black pepper to taste
- Toss the florets with your hands so they are evenly coated with the seasoning
- Spread the florets out on the baking tray in a single layer, without overlapping
- Bake for 20 minutes
- Turn the florets halfway through so they brown evenly
- While the cauliflower roasts, prepare 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 gradually, stirring constantly, 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 secret to beautifully golden, caramelised cauliflower is making sure it is very dry before it goes into the oven. This method brings out the vegetable’s natural sweetness, which contrasts wonderfully with the richness of the sesame sauce.
Ideal for anyone looking for a healthy and 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 healthy and 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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