Roasted Cauliflower in Lemon-Tahini Sauce
30 minutes or fewer
An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen arent always successful. But he hit the mark with this delicious side dish that is deceptively simpleour judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.
- 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
- 4 tsp. olive oil, divided
- 2 cloves garlic, minced (about 2 tsp.)
- 2 Tbs. tahini
- 1 Tbs. lemon juice
- ¼ tsp. salt
- 1 Tbs. chopped parsley
- 1 tsp. toasted sesame seeds
1. Place oven rack in top position. Preheat oven to 425°F.
2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.
October 2006 p.68