Roasted Cauliflower in Lemon-Tahini Sauce

By Addie

This isn't a gratin, but is a wonderful side dish. It came from this BB, I think. This won 1st place in the 2006 reader recipe contest of Vermont.

Ingredients

• 1 large head cauliflower, cut into 1-in florets
• 4 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 2 tbps tahini
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp parsley, chopped
• 1 tsp seame seeds, toasted

Preparation

Step 1

Place over rack in top position. Preheat oven to 425 degrees.

Toss cauliflower with 2 teaspoons olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Saute garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tablespoons water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.