I came across this recipe for Roasted Cauliflower in Lemon-Tahini Sauce on the Vegetarian Times website and it’s really awesome. While I don’t particularly love raw cauliflower, I do love it in low-carb risotto or simply roasted. Even if you’re not a huge cauliflower fan, I still really recommend trying this recipe. Just roasting the cauliflower alone really softens it and brings out a nice nutty flavor – but it’s this simple sauce that really makes the dish stand-out.
Tips
- Check out my post on tahini if you’re not familar with it.
- I made the recipe as-is, except I left-out the sesame seeds and didn’t have any parsley on hand so I used fresh chives instead. Oh, and I sprinkled a bit of paprika on top as well for a bit more color and taste.
- This makes a great side-dish, but you could also serve it as a starter to a nice meal or as part of a tapas menu.
I love the cauliflower tahini combo! I sometimes make mashed cauliflower with tahini :)
Hi, thanks so much for your comment! Oh that sounds delish! I made mashed cauliflower for the first time this week in my Cauliflower Purée with Mushroom Compote, Seared King Mushroom and Shitake Bacon post… and it would be awesome with tahini. Thanks for the tip!
Did the veg times remove this recipe? I can’t find it anymore. I made if one time and it was delicious!
Hi Marissa – I agree, it’s awesome! The link works for me but here it is again: http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/