Roasted Cauliflower with Lemon Tahini
Servings: 4 -6 servings
Ingredients
- 2 heads cauliflower
- 1 yellow onion sliced
- 4 thyme sprigs
- 4 cloves garlic
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 lemon juiced
For the Tahini Sauce
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves roughly chopped
- 2 tablespoons water
- kosher salt
Instructions
- Preheat oven to 425°F. Cut cauliflower into medium pieces, toss on a large rimmed baking sheet with the sliced onion, thyme, 4 unpeeled garlic cloves, and olive oil. Season with salt and pepper. Roast, tossing occasionally, until just starting to char, 35-40 minutes.
- Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10-15 minutes longer.
- In a small bowl, whisk together the tahini, lemon, oil and garlic. Whisk until smooth. Add the water and continue mixing until pourable and season with salt.
- Drizzle the tahini sauce over the cauliflower and serve with extra lemon as needed.