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.

Ingredients

Tahini Sauce

• 1/4 cup tahini
• 1/4 cup water (more if needed)
• 2 tbsp fresh lemon juice
• 1-1/2 tsp sesame oil
• Kosher salt

Cauliflower:

1. 1 large head cauliflower (~3 lb.), cut in medium florets
2. 1 tbsp sesame seeds, toasted, lightly crushed
3. 1-1/2 tsp coriander seeds, toasted, lightly crushed
4. Chopped flat-leaf parsley leaves or cilantro for garnish

Method:

1. Preheat oven to 425 F.
2. 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.
3. Spread cauliflower on a foil lined baking sheet, drizzle with a little olive oil, and roast to desired brownness (30-45 min.).
4. In serving bowl, combine couliflower and tahini sauce to taste. Toss well. Cauliflower should be well-coated but not too wet.
5. Spread cauliflower on platter. Sprinkle with sesame seeds, coriander, and parsley/cilantro.