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.