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. Party Dips and Spreads

Roasted-Cauliflower-and-Sesame Spread
Photo: © Joseph de Leo
Active Time:
15 mins
Total Time:
1 hr
2 cups


  • 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


  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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