APPETIZERS AND DIPS - ROASTED CAULIFLOWERS

Roasted Cauliflower and Tahini Spread

Ingredients
1 head of cauliflower (2 lbs.) halved crosswise and thinly sliced
¼ cup vegetable oil
2 Tablespoons minced fresh ginger (I would say go with a solid two)
2 teaspoons ground coriander (I round up to a hefty two teaspoons)
Kosher salt
3 Tablespoons tahini (sesame) paste
3 Tablespoons fresh lemon juice
Sesame seeds
Pita bread or chips, for serving

Directions

Preheat 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

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.

You can skip the step with the cauliflower in the food processor: just mix the tahini and lemon juice and pour over the cauliflower