Cauliflower and Tahini Sauce

Yum!   This is so easy – just bake some cauliflower and drizzle a little sauce on top.  So easy, so delicious, so good for you.  What more can you ask for?  There was some leftover sauce, so I used it as a dip for raw broccoli – I think it’s quite a versatile sauce that could be used for a dip or topping for most raw or roasted veggies, and maybe even meats.  Please leave me a comment if you try the sauce out for other uses.

I love roasted cauliflower, and I often roast it without any oil.  Feel free to toss it in a little olive oil if you wish, but it’s amazing without as well.  I’ve roasted cauliflower many times before, but I like this new addition of the sauce from Bonnie Stern’s Friday Night Dinners.  I’ve served it as an appetizer and as a side dish.

What you need:

1 head of cauliflower, broken into florets

a little olive oil (optional)

For the sauce:

1/4 cup tahini

1/2 clove garlic, minced

2 tablespoons lemon juice

1/2 teaspoon salt

dash of hot sauce

1/4 cup of warm water, or as needed

What you do:

1. Preheat the oven to 400F, then throw the cauliflower florets onto a large baking sheet. (toss them in a little olive oil beforehand, if you wish)

2.  Bake for 25-35 minutes, or until browned and soft inside.

3.  Combine the tahini, garlic, lemon juice, salt and hot sauce.  Add the warm water gradually until the sauce is a consistency you like.

Serve the cauliflower with the sauce drizzled on top, or the sauce on the side for dipping.