© Joseph de Leo
Active Time
15 MIN
Total Time
1 HR
Yield
Serves : Makes 2 cups

Chef Way Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. Easy Way Use ground coriander from a bottle to season this bright, tangy recipe.    Party Dips and Spreads  

How to Make It

Step 1    

Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.

Step 2    

Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.

Make Ahead

The sesame-cauliflower spread can be refrigerated overnight.

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