Fall

Roasted Cauliflower with Tahini and Lemon

by:
October  9, 2012
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Roasted Cauliflower with Tahini and Lemon
  • Serves 4
Author Notes

Amir's Deli in Ann Arbor will always have a VERY special place in my heart thanks, in large part, to this cauliflower. As a college student at UofM, I'd visit Amir's sometimes twice a day (or on my lunch or dinner break at Bivouac) and have them pile my plate high with this glorious stuff for just a couple of bucks. Ten years later, this homage to those crispy florets in that tangy sauce still takes me back to my favorite booth, at one of my all time favorite lunch spots. I wish I could remember the name of the guy who was always behind the counter! Anyone? —lisina

What You'll Need
Ingredients
  • 1 large head of cauliflower
  • 1/4 cup olive oil
  • 1/2 cup tahini
  • the juice of two lemons
  • salt and pepper to taste
Directions
  1. Preheat your oven to 350 convection or 375 normal.
  2. Cut the head of cauliflower into bite sized florets and lay out on a baking sheet. Toss with olive oil and sprinkle generously with salt and pepper.
  3. Roast the cauliflower for 15 minutes, then remove from oven, toss it around. Roast for another 10 minutes, and toss again. After another 10 minutes it should be nice and golden. Remove from oven.
  4. In a bowl, whisk together the tahini and the lemon juice. If your tahini is very thick, add a little more lemon, or a bit of water. Pour the sauce over the cauliflower and toss to coat.
  5. Serve at any temperature.
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4 Reviews

chelsea B.
chelsea B. April 18, 2014
Made this tonight and it turned out great! Had a quarter of a cauliflower head left and glad I could try this recipe. Definitely will make again, as it is very simple and can easily be put in my lunch tomorrow. Thanks!
 
lisina
lisina April 18, 2014
i'm glad you liked it! and i agree, it's almost even better the second day!
 
Spicycook
Spicycook October 10, 2012
Wow, this sounds yummy! I think it would also be delicious with Romanesco ( caulibrocc ) and maybe some garlic in the dressing? I'm going to try it tomorrow - thanks, Lisina
 
lisina
lisina October 12, 2012
Great call on the romanesco! Love the addition of garlic as well, especially if you throw it into the oven with the veg and roast it to mellow it out a little.