Easy Whole Roast Cauliflower with Lemon Tahini Sauce Recipe - Los Angeles Times
This whole roasted cauliflower is charred, then drenched in a bright lemon-tahini sauce, making it the perfect veggie main or side dish.
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Cooking tools:
- Microplane
- Citrus press
- Mixing bowl
- Measuring spoon
- Whisk
Ingredients
- 1 whole cauliflower (1 3/4 to 2 pounds)
- Kosher salt
- 2 tablespoons everyday olive oil
- Freshly ground black pepper
- 1 1/2 teaspoons cumin seeds
- 1/8 to 1/4 teaspoon crushed red chile flakes
- 2 large garlic cloves
- 2 large lemon
- 6 tablespoons tahini
- 1 tablespoon soy sauce
- Toasted sesame seeds and finely chopped flat-leaf parsley, to garnish
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