Roasted Cauliflower over Tahini Sauce with Za'atar and Pine Nuts
Oven-roasted cauliflower florets piled on a silky lemon-garlic tahini sauce, finished with pine nuts, farmers' market za'atar, and fresh parsley.
"It is goooood!" She keeps stressing how simple it is — the cauliflower is "very simple, just cut it up off of the head" and marinated with olive oil, sea salt, and a little black pepper. The part she's fussiest about is the sauce: add the cold water "slowly, little by little, until you get the consistency you want, like a silky smooth sauce." She's also proud of "a specific special za'atar that I found at the farmer's market."
kitchen Ingredients
- Tahini base of the sauce
- Lemon juice freshly squeezed
- Garlic just a little bit · grated
- Cold water added slowly, little by little, to thin the sauce to a silky smooth consistency
- Cauliflower cut into florets off the head
- Olive oil for marinating the cauliflower
- Sea salt
- Black pepper a little
- Pine nuts scattered over the top; appear untoasted/lightly toasted in the photo
- Za'atar a specific special za'atar found at the farmer's market
- Fresh parsley flat-leaf, torn into leaves in the photo
local_dining Instructions
Make the sauce: combine tahini, fresh lemon juice, and a little grated garlic.
Add cold water slowly, little by little, whisking until it loosens into a silky smooth sauce of the consistency you want.
Cut the cauliflower into florets off the head.
Marinate the florets with olive oil, sea salt, and a little black pepper.
Roast in the oven until soft and slightly browned.
Spread the tahini sauce on a platter, pile the roasted cauliflower over it, and top with pine nuts, za'atar, and fresh parsley.
Inspiration
"It's Rosh Hashanah, so I decided to create this cauliflower dish."
Open Questions
- help_outlineWhat oven temperature, and roughly how long?
- help_outlineRoughly how much tahini, lemon, and water — what ratio?
- help_outlineDoes the cauliflower marinate for a while, or go straight into the oven?
- help_outlineAre the pine nuts toasted first?
- help_outlineHow many people does this serve?
- help_outlineDo you roast on a sheet pan, crowded or spread out, flipping partway?
- help_outlineIs the tahini sauce served at room temperature or chilled?
Answer any of these below and I'll fold them in.
View original transcript
It's Rosh Hashanah, so I decided to create this cauliflower dish. The base is made from tahini, fresh lemon juice, grated garlic, just a little bit, and then just adding cold water slowly, little by little, until you get the consistency you want, like a silky smooth sauce. And then you cauliflower, very simple, just cut it up off of the head and then marinate it with just olive oil and sea salt and a little black pepper, and then pop it in the oven until soft and slightly browned, like you see in the picture, and then topped with pine nuts, a specific special za'atar that I found at the farmer's market, and fresh parsley. It is goooood!