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Roasted-Cauliflower-and-Sesame Spread
© Joseph de Leo

Roasted-Cauliflower-and-Sesame Spread

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: Makes 2 cups
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
  2. 1/4 cup vegetable oil
  3. 1 1/2 tablespoons minced fresh ginger
  4. 1 1/2 teaspoons ground coriander
  5. Kosher salt
  6. 3 tablespoons tahini (sesame) paste
  7. 3 tablespoons fresh lemon juice
  8. 3 tablespoons chopped cilantro
  9. Sesame seeds
  10. Pita bread or chips, for serving
  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.
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