Where was roasted cauliflower when I was, like, 9 years old? With its crispy-crunchy edges and rich, nutty flavours, roasted cauli is the antithesis of boiled. It’s also one of the easiest vegetable sides in town, and so when cauliflower is in season (and so huge it barely fits in the fridge), we eat it roasted a lot.
This easy sauce, inspired by Yotam and Sami’s Jerusalem cookbook, kicks already-killer roasted cauliflower up another notch. The tahini is creamy without being too rich, and has a note of bitterness that matches the cauliflower just perfectly. And it makes another dent in the costco-sized jar of tahini I’ve got in the pantry.
Want to get my super-basic-yet-helpful tips on how to cut up a cauliflower? Click here for the video.
- 1 medium head cauliflower, cut into medium florets
- 4 small cloves garlic, peeled (optional)
- 2 tablespoons canola oil
- ¼ teaspoon salt
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- ¼ teaspoon salt
- Several drops of Worcestershire
- Several drops of Tabasco (optional)
- Chopped fresh mint (optional)
- Preheat the oven to 425F. Line a large baking sheet with parchment. Put the cauliflower and garlic on the baking sheet then drizzle with oil. Toss well to combine and spread out in a single layer. Sprinkle with salt. Roast 17 to 20 min or until cauliflower is deep gold.
- Meanwhile whisk the tahini, lemon juice, water, salt, Worcestershire and tabasco together in a little bowl. Drizzle over cauliflower just before serving. Garnish with mint.
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