Crispy Roasted Cauliflower with Creamy Green Tahini Dressing
Layers of flavor: golden roasted cauliflower, a creamy herb tahini with a hint of cardamom, and the perfect finish—fresh mint, cilantro, and flaky salt.
Equipment
- 1 Food Processor
Ingredients
- 1 head cauliflower cut into medium sized florets
- 1 tbsp olive oil
- salt
Creamy Green Tahini Sauce
- 2-3 serrano peppers (feel free to skip if you don't like spice)
- 4 cloves garlic
- salt
- 1 bunch cilantro 3-4 spring reserved for garnish
- 1 bunch parsley hard stems removed
- 1/3 cup lemon juice
- 2/3 cup tahini
- pinch ground cardamom
Garnish
- 3-4 springs mint chopped in a chiffonade
- reserved cilantro springs finely chopped
- Maldon salt
Instructions
- Preheat oven to 425°
- Cut cauliflower into florets and arrange on a half sheet tray lined with parchment paper. Drizzle with olive oil and season with salt. Roast in the oven for about 30 minutes.
- To make the tahini sauce combine garlic, serrano peppers and salt in the bowl of the mixer and blend. Scrape down the sides of the bowl, add in parsley and cilantro and blend. Scrape down the sides of the bowl once again and ensure the herbs are finely chopped.
- Add in tahini and lemon juice and blend. Scraping the sides of the bowl every so often to ensure the mixture is well combined.
- With the motor on, pour in ¼ to ½ cup of ice water until your sauce reaches a pourable consistency.
- Plate the dish. Make a swoosh of the tahini sauce on the plate and arrange cauliflower on top. Dollop more tahini sauce on top of the cauliflower and artfully arrange the fresh herbs on top. Sprinkle with a bit of Maldon salt.