While this roasted cauliflower dish is good hot, I like it best the day after, cold from the fridge and rolled up in a soft pita bread. On a hot summer day, it’s a nice cool side dish to have with grilled meat.
SERVINGS: 4
INGREDIENTS:
- 1 head of cauliflower
- ¼ cup olive oil
- Sea salt
- Juice of 2 lemons
- Zest and juice of ½ orange (save some zest to garnish)
- 1 cup water
- ¾ cup tahini
- 3 tablespoons olive oil
- 2 cloves garlic, mashed
- 2 medium onions, sliced thin
- ½ cup toasted pine nuts, to garnish
- ¼ cup slivered pistachios, to garnish
INSTRUCTIONS:
- Preheat the oven to 425°F (220°C). Cut the whole head of cauliflower (including the core) into 4 thick slices. Place the cauliflower slices on a large baking sheet. Coat them with olive oil and season with sea salt.
- Roast the cauliflower slices in the preheated oven until they turn golden, crisp, and are cooked through. It should take about 20 minutes. Carefully turn over the slices halfway through cooking to ensure even browning, taking care not to break the cauliflower.
- In the meantime, prepare the creamy sauce. Mix the lemon juice, orange juice and zest, water, and tahini in a bowl. Stir well until smooth and creamy. Set the sauce aside.
- In a deep frying pan, heat 3 tablespoons of olive oil. Sauté the sliced onions and mashed garlic in the hot oil until they become light golden and soft.
- Pour the tahini sauce over the cooked onions and garlic in the frying pan. Bring the mixture to a simmer and allow the flavors to mingle. Let the sauce thicken slightly. Taste and adjust the seasonings as needed.
- To serve, place the roasted cauliflower slices on a serving platter. Drizzle the prepared tahini sauce over the cauliflower. Garnish with toasted pine nuts, slivered pistachios, and some orange zest.
- Enjoy the roasted cauliflower with creamy tahini sauce as a flavorful and nutritious dish.
