Brazilian recipe
Roasted Cauliflower with Tahini Sauce
Roasted cauliflower with tahini sauce is a nutritious and flavorful dish, highlighting the contrast between the vegetable's crispy texture and a creamy, aromatic sauce.
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Ingredients
1 cauliflower
2 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/4 cup tahini (sesame paste)
2 tablespoons lemon juice
1 clove garlic
1/4 cup filtered water
Salt to taste
2 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/4 cup tahini (sesame paste)
2 tablespoons lemon juice
1 clove garlic
1/4 cup filtered water
Salt to taste
Where to find ingredients
You can find fresh produce at local farmers' markets or grocery stores. Tahini (sesame paste) is commonly available in the international or health food aisle of most supermarkets.
Preparation
- Preheat the oven to 220 ºC
- Remove the leaves and the base of the stem from the cauliflower
- Cut the vegetable into medium-sized florets
- Wash the pieces under running water and let them drain well in a colander
- Dry the florets with a clean kitchen towel to ensure they brown properly
- Place the cauliflower on a large baking sheet
- Drizzle with the olive oil
- Season with salt and black pepper
- Toss with your hands to ensure the seasoning coats all pieces evenly
- Arrange the cauliflower on the baking sheet without overcrowding the florets
- Roast for 20 minutes
- Turn the florets halfway through the cooking 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 you get a smooth paste
- Add the tahini and lemon juice
- Mix well
- Incorporate the water gradually
- Stir until you reach your preferred consistency
- Serve the cauliflower hot with the sauce on the side
Notes
This recipe turns simple cauliflower into a sophisticated dish. The secret to an impeccable result is ensuring the florets are thoroughly dried before putting them in the oven, which allows them to become golden and caramelized.
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