The Pioneer Woman Tasty Kitchen
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Cauliflower with Tahini Sauce

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Level: Easy

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Description

A no-fry homemade take on Arnabeet Mekleh—Middle Eastern style roasted cauliflower with tahini garlic dipping sauce.

Ingredients

  • FOR THE SAUCE:
  • ½ cups Tahini Paste Homemade Or Store Bought
  • 2 cloves Garlic, Minced
  • ¼ cups Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • ½ teaspoons Kosher Salt
  • 1 pinch Cayenne Pepper
  • FOR THE CAULIFLOWER:
  • 1 whole Head Of Cauliflower, Cored And Cut Into Bite-sized Florets
  • 2 Tablespoons Extra-virgin Olive Oil Or Enough To Coat The Cauliflower
  • 2 pinches Salt
  • 1 Tablespoon Chopped Fresh Parsley (optional)

Preparation

1. Prepare the tahini sauce: In a blender or food processor, combine all of the ingredients for the tahini sauce. Blend until combined. (Tahini pastes can vary on how thick they are. If your sauce is thicker than you’d like, add a little warm water, a teaspoon at a time, until it thins out to the desired consistency.) Set the tahini sauce aside (at room temperature or refrigerated) for at least 20 minutes to blend the flavors.

2. Roast the cauliflower: Preheat the oven to 425 F. Place the cauliflower on a large rimmed baking sheet. Drizzle with some olive oil, enough to coat the cauliflower, and sprinkle with salt to taste. Roast the cauliflower until the bottoms are golden brown, 20-25 minutes. Using a thin spatula, flip the cauliflower pieces and continue baking until the cauliflower is tender and golden brown. Sprinkle with parsley (if desired) and serve with the tahini sauce.

Note: See my TastyKitchen recipe box for my recipe for homemade tahini paste.

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