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Roasted Cauliflower With Tahini-Parsley Sauce

5.0(547)

This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It’s traditionally served with falafel and keftes, fish, salads, deep-fried vegetables — or just with pita bread.

by Martha Rose Shulman

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Middle EasternEasy, Side Dish

Servings

Serves four to six, with some sauce left over

Total time

Calories / serving

328 kcal

Ingredients (8)

serves

1 large cauliflower, broken into floretscauliflower
Salt to tastesalt
Freshly ground pepper to tastepepper
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 to 3 garlic cloves, to taste, cut in half, green shoots removedgarlic
1 cup sesame tahinitahini
1/4 to 3/4 cup fresh lemon juice, to taste
1 cup finely chopped flat-leaf parsley (2 bunches)

Instructions (3 steps)

01Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
02Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
03Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.

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