You may also like
Categories:
cauliflower salt freshly ground pepper extra-virgin olive oil garlic sesame Tahini lemon juice flat leaf parsley
Viewed: 1 - Published at: a year agoIngredients
- 1 large cauliflower, broken into florets
- Salt to taste
- Freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 to 3 garlic cloves, to taste, cut in half, green shoots removed
- 1 cup sesame tahini
- 1/4 to 3/4 cup fresh lemon juice, to taste
- 1 cup finely chopped flat-leaf parsley (2 bunches)
Method
- Preheat the oven to 400 degrees.
- Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water.
- When the water comes to a boil, salt generously and add the cauliflower.
- Blanch for two minutes, and transfer to the ice water.
- Drain and blot dry.
- Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil.
- Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle.
- Transfer to a bowl, and whisk in the sesame tahini.
- Whisk in the lemon juice, beginning with the smaller amount.
- The mixture will stiffen up.
- Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt).
- Stir in the parsley.
- Taste, and adjust salt and lemon juice.
- Serve with the cauliflower.
- You will have some sauce left over.
