Description
A simple way to enjoy this cruciferous vegetable. Creamy turmeric tahini sauce is deliciously perfect alongside!
Ingredients
FOR THE CAULIFLOWER
- 1 head of any cauliflower variety, broken into florets
- 2 tablespoons oil
- 1 tablespoon minced garlic
- zest from half a lemon
- juice from half a lemon
- salt and pepper to taste
FOR THE TAHINI SAUCE
- 1/4 cup creamy tahini
- 2 tablespoons lemon juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon minced garlic
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 3 tablespoons water
Instructions
- Preheat oven to 200°C.
- Place the cauliflower florets in a large bowl.
- Whisk together the remaining ingredients for the cauliflower in a small bowl then pour into the bowl with the florets. Toss to combine.
- Spread the florets out onto a baking sheet in a single layer and roast for 10 minutes. Stir to toss the caulifower on the pan and roast for an additional 10 minutes. You can broil on high for the last 1-2 minutes for extra crispy edges, if desired.
- While the cauliflower roasts, make the tahini sauce by combining all the ingredients except water in a bowl. Whisk until smooth then drizzle the water in slowly while whisking until you reach a sauce-like consistency. It should be drippable but not too thin. Add or subtract water as necessary for desired consistency.
- Serve the roasted cauliflower with the tahini sauce while hot.