Roasted veggies frequent our dinner table. Broccoli, asparagus, brussels sprouts, corn, onions, carrots — the possibilities are endless. Usually I just toss them with olive oil, salt, and pepper; but when I ran across this recipe from the Toronto Star the spice combination was intriguing. The Mediterranean flavors are bright, bold, and complex; we paired it with spice-rubbed salmon, but I can see it going well with roasted chicken or grilled steak too.
- 1/4 cup tahini
- 1/4 cup water (more if needed)
- 2 tbsp fresh lemon juice
- 1-1/2 tsp sesame oil
- Kosher salt
- 1 large head cauliflower (~3 lb.), cut in medium florets
- 1 tbsp sesame seeds, toasted, lightly crushed
- 1-1/2 tsp coriander seeds, toasted, lightly crushed
- Chopped flat-leaf parsley leaves or cilantro for garnish
- Preheat oven to 425 F.
- For tahini sauce, in medium bowl, combine tahini, water, lemon juice, oil, and salt to taste. Whisk until smooth. Taste and adjust seasoning to taste. Set aside.
- Spread cauliflower on a foil lined baking sheet, drizzle with a little olive oil, and roast to desired brownness (30-45 min.).
- In serving bowl, combine couliflower and tahini sauce to taste. Toss well. Cauliflower should be well-coated but not too wet.
- Spread cauliflower on platter. Sprinkle with sesame seeds, coriander, and parsley/cilantro.