Roasted Cauliflower with Tahini Sauce

Name: Roasted Cauliflower with Tahini Sauce
Cook time: 30 min
Yield: 8 servings
Ingredients: 30 ml olive oil divided; 5 g kosher salt divided; 1 g black pepper freshly ground, divided; 2 g garlic powder; 1700 g cauliflower florets cut into large bite-size florets; 120 g tahini; 45 ml lemon juice freshly squeezed; 6 g garlic finely grated or minced; 2 g ground cumin; 15 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 60 ml water warm, plus more only if needed for thinning; 10 g flat-leaf parsley chopped

Cauliflower is roasted at high heat until the edges caramelize and the stems turn tender. It is then coated with a thinned tahini sauce seasoned with lemon, garlic, and cumin, and finished with parsley. The result is a warm vegetable side with a creamy, tangy glaze that sits well next to a Thanksgiving plate.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

30 ml olive oil divided
5 g kosher salt divided
1 g black pepper freshly ground, divided
2 g garlic powder
1700 g cauliflower florets cut into large bite-size florets
120 g tahini
45 ml lemon juice freshly squeezed
6 g garlic finely grated or minced
2 g ground cumin
15 ml olive oil divided
3 g kosher salt divided
1 g black pepper freshly ground, divided
60 ml water warm, plus more only if needed for thinning
10 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment. In a large bowl, toss the cauliflower with 30 ml of the olive oil, 5 g of the salt, 1 g of the black pepper, and the garlic powder until evenly coated. The florets should look lightly glossy and seasoned all over.
Spread the cauliflower on the baking sheet in a single layer. Roast for 20 minutes, then turn the florets and roast for 10 to 12 minutes more until deeply browned at the edges and tender when pierced with a knife. The cauliflower should be caramelized in spots and fully tender without collapsing.
While the cauliflower roasts, whisk the tahini, lemon juice, garlic, cumin, remaining 15 ml olive oil, remaining 3 g salt, remaining 1 g black pepper, and 60 ml warm water in a small bowl until smooth and pourable. If needed, add a small splash more warm water from the same measured amount only until the sauce drizzles easily. The sauce should be creamy, pale, and spoonable-drizzle consistency.
Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini sauce and scatter the parsley over the top. The finished dish should be warm, glossy, and evenly sauced, with fresh herb flecks visible.