Roasted Rainbow Cauliflower with Tahini Sauce

There are two things that people ought to do more of (really a lot more but will hold it to 2 today) - roast cauliflower and use Tahini to make something besides hummus. Yes those things don't sound like they should have anything to do with one another, but be patient you are about to see how doing these two things will rock your world.

Roasting cauliflower is such a great idea. So much better than boiling or steaming. Caramelizing the outside of the cauliflower ups the flavor as well as giving the veggie a perfect texture. It is really the only way I cook cauliflower now - it's the only way my wife likes it.

Tahini is that famous friend to the chickpea. It's what helps turn hummus into a healthy snack, full of protein. I think a lot of people in this country just use it for hummus and leave the rest of it on their shelf until they toss it out because they think it's been there too long. Tahini will last a very long time without going rancid if take some time to stir it up every now and then, so there is no reason to send it the landfill unless you smell something nasty.

Since Tahini is pretty powerful stuff and thick when you stir it up, in order to use it as a sauce for cauliflower, I add a bit of water and some honey for a touch of sweetness. A mild honey like a clover or Basswood honey works well. Add this sauce when your cauliflower is done roasting and be ready for a flavor explosion in your mouth.

Roasted Cauliflower with Tahini Sauce

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Servings: 0

Author: Eric Samuelson

Ingredients

• 1 head cauliflower or half each of two different colors
• ¼ cup Tahini stir it up before measuring
• 2 teaspoons mild honey
• 2 tablespoons water
• 1 tablespoon freshly parsley chopped
• cooking oil grape seed or olive oil
• black pepper and kosher salt to taste

Instructions

• Preheat your oven to 400 degrees. Cut the cauliflower into bite sized pieces. Add to a baking dish. Drizzle on your favorite cooking oil. Add kosher salt and black pepper to taste. Roast for 20-25 minutes until the cauliflower is browned and has soften without being mushy. Remove from oven.
• To make the Tahini sauce, combine the Tahini with the honey and the water. Mix to combine. It should still be somewhat thick but pourable. Add salt to taste.
• Pour the sauce over the cauliflower, top off with the parsley, and stir to mix. Serve hot.

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