Sunday, May 01, 2005

Roasted Cauliflower in Lemon-Tahini Sauce

Roasted Cauliflower in Lemon-Tahini Sauce (Adapted from Veg Times)

1 large head of cauliflower, cut into small florets
1 tablespoon plus 1 teaspoon olive oil, divided
3/4 teaspoon salt, divded
2 cloves garlic, minced
5 tablespoons water
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon toasted sesame seeds

Preheat oven to 425

In a large bowl, mix cauliflower with 2 teaspoons olive oil and 1/2 teaspoon salt. Place in an even layer on a large baking sheet coated with nonstick spray. Bake until tender, about 12-15 minutes.

In a small saucepan, heat remaining 2 teaspoons oil over medium. Add garlic and cook until fragrant - about 2 minutes. Mix in water, tahini, lemon juice and remaining 1/4 teaspoon salt. Simmer for 1-2 minutes and then remove from the heat.

Evenly divide cauliflower between 4 plates. Whisk together the sauce again and then evenly pour over each serving. Scatter each with parsley and sesame seeds.

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