Roasted Cauliflower with Lemony Tahini Dressing

Tahini is made from sesame seeds. They are soaked in water for a day, then crushed to separate the bran from the kernels. The crushed seeds are put into salted water, where the bran sinks, but the kernels float and are skimmed off the surface. They are toasted and ground to produce an oily paste (somewhat like peanut butter). There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavor and texture. You’ll find tahini in hummus, baba ghanoush, halva and other traditional Middle Eastern dishes.  Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Serves 8
recipe adapted from Canadian House & Home magazine
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2 heads cauliflower, cut into bite-sized florets
4 tablespoons olive oil
sea salt and pepper to taste
4 tablespoons tahini
2 tablespoons water
juice of 1 large or 2 small lemons
2 teaspoons za’atar

Preheat oven to 200c (400f). Toss cauliflower florets in olive oil, season with salt and pepper and spread out evenly on a baking sheet. You don’t want to overcrowd them as the cauliflower will steam rather than roast, so you may have to bake in 2 batches. Roast until slightly browned, about 25 minutes.

In a small bowl mix together tahini, water and lemon juice. It will be a stiff mixture at first but continue to stir until a pourable consistency is formed. If too thick, thin it with a bit more water. Add salt and pepper to taste. Toss roasted cauliflower with dressing and sprinkle with za’atar. Serve warm or at room temperature.

The Culinary Chase’s Note:  Roasted cauliflower is delicious on its own but when I served this with the lemony tahini dressing, there were hands outstretched asking, “more please”!

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