Roasted-Cauliflower-and-Sesame Spread

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.


Slideshow:  Party Dips and Spreads


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  • Servings: Makes 2 cups

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  • 1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons ground coriander
  • Kosher salt
  • 3 tablespoons tahini (sesame) paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped cilantro
  • Sesame seeds
  • Pita bread or chips, for serving

How to make this recipe

  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.

  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.

Contributed By Photo © Joseph de Leo Published February 2010

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