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
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
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