Roasted Cauliflower with Tahini and Lemon

By • October 9, 2012 4 Comments

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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


Serves 4

  • 1 large head of cauliflower
  • 1/4 cup olive oil
  • 1/2 cup tahini
  • the juice of two lemons
  • salt and pepper to taste
  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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