Roasted Cauliflower with Herbed Tahini Sauce
Roasted cauliflower with herbed tahini sauce makes a beautiful accompaniment to grilled meat or fish. It tastes delicious warm or cold.
Servings: 8 people
Ingredients
- 160 g tahini
- 25 g mint leaves about 1 cup
- 25 g Italian parsley leaves about 1 cup
Green Tahini Sauce
- 160 g tahini
- 25 g mint leaves about 1 cup
- 25 g Italian parsley leaves about 1 cup
- 1/4 cup lemon juice about 2 lemons
- 1/4 cup water
- 2-3 garlic cloves, crushed
- sea salt and black pepper to taste,
Roasted Cauliflower
- 1 large cauliflower
- 1/4 cup olive oil
- sea salt, to serve
- 1 lemon, to serve
Instructions
Green Tahini Sauce
- Blend all the ingredients together in a large bowl with a hand-held blender until a smooth pouring consistency. If it's too thick, add a little water. If it's too thin, add a little more tahini.
- Season to taste. Add more lemon juice if you like.
- Store in a clean jar in the fridge for up to a week.
Roasted Cauliflower
- Preheat the oven to 200℃ and line a baking tray with baking paper.
- Cut through the centre stem of the cauliflower into quarters. Then cut across the quarters into small wedges. Keep both the core and the leaves as they will roast nicely, too.
- Drizzle with a little olive oil and arrange flat on the tray. Roast for 30 - 40 minutes until the cauliflower is a little blackened on the edges and soft when pierced with a sharp knife.
- Arrange on a platter, sprinkle a little sea salt on top. Then drizzle with herbed tahini sauce, garnish with extra herbs and serve extra sauce and lemon wedges on the side if you wish. Serve either warm or cold.
Notes
The sauce can be made in advance and stored in the fridge for up to a week.
Bring to room temperature before serving.