Roasted Cauliflower with Tahini Sauce

Instructions

1. Step 1

   Preheat the oven to 220°C with a rimmed baking sheet inside.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Remove the cauliflower leaves and tough core, then cut the head into evenly sized, bite-size florets.

   Ingredients used: 900.0 gr Cauliflower

   Cookware: Chef Knife, cutting board

3. Step 3

   Toss the prepared cauliflower with the olive oil, ⅝ tsp (4 gr) of the sea salt, and the ground black pepper until evenly coated.

   Ingredients used: 2.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 4.0 gr Sea Salt

   Cookware: Large Mixing Bowl

4. Step 4

   Carefully spread the seasoned cauliflower in one layer on the hot baking sheet. Roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: oven, rimmed baking sheet

5. Step 5

   Turn the florets with a spatula, then roast at 220°C until tender and deeply browned at the edges.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet, spatula

6. Step 6

   Whisk the tahini, lemon juice, garlic, ground cumin, and the remaining ⅜ tsp (2 gr) sea salt until combined.

   Ingredients used: 6.0 gr Garlic, 1.0 gr Ground Cumin, 45.0 ml Lemon Juice, 2.0 gr Sea Salt, 60.0 gr Tahini

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Gradually whisk the cold water into the tahini mixture until the sauce is smooth and pourable.

   Ingredients used: 45.0 ml Water

   Cookware: Small Mixing Bowl, whisk

8. Step 8

   Transfer the roasted cauliflower to a serving dish, spoon over the tahini sauce, and scatter with the chopped parsley.

   Ingredients used: 15.0 gr Parsley

   Cookware: spatula