Roasted Cauliflower with Tahini Sauce

Chef Duskie Estes rubs aromatic seasonings and tangy sumac all over heads of cauliflower, then roasts them whole.

  • Active:
  • Total Time:
  • Servings: 6
KEY: Roasting, Side Dishes, Sauces & Condiments, Vegetarian, Healthy

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  • 2 tablespoons chopped thyme
  • 1 tablespoon sumac
  • 1 1/2 teaspoons grated lemon zest
  • 1 teaspoon sesame seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper
  • 2 small heads of cauliflower (1 1/4 pounds each), 1/2 inch trimmed off the bottoms
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt 
  • Black pepper
tahini sauce
  • 1/3 cup tahini
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon pomegranate molasses
  • 1/2 teaspoon sumac
  • 1/2 teaspoon ground coriander
  • Kosher salt
  • Chopped parsley

How to make this recipe

  1. Make the cauliflower Preheat the oven to 450°. In a spice grinder, grind the first 8 ingredients to a powder. Brush the cauliflower with the olive oil and season generously all over with salt and pepper. Set the cauliflower in a 9-by-13-inch baking dish and rub with the spice mix. Add 11/2 cups of water to the dish. Roast for 1 hour, or until tender and browned; add more water if necessary.
  2. Make the tahini sauce In a blender, combine the first 6 ingredients and puree until very smooth. Season with salt.

  3. Serve the cauliflower whole, or cut into thick slabs and arrange on a platter. Garnish with parsley and serve with the tahini sauce.

Contributed By Photo © Andrew Purcell Published October 2015

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1044580 recipes/roasted-cauliflower-tahini-sauce 2015-09-09 Duskie Estes 6|roasting|side-dishes|sauces-and-condiments|vegetarian|healthy october-2015 recipes,roasted-cauliflower-tahini-sauce 1044580