Easy, Healthy, LCHF, Parve, Sephardi

Roasted Cauliflower with Tehina Sauce

roast cauliflower with tehina sauce

During a recent trip to Israel, my wife and I sampled a wonderful local dish, roasted cauliflower with tehina sauce. It was rich and saucy and piqued the taste buds something fierce. I immediately knew I’d have to reproduce this dish at home. Here is the result:

Roasted Cauliflower with Tehina Sauce

Yield: 4 servings

Ingredients:

  • 1 head of cauliflower, cut into 4cm/1.5in florets
  • 2 Tablespoons olive oil
  • salt
  • coarsely ground black pepper
  • 1/4 cup tehina (sesame seed paste)
  • 1/4 cup water
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • ½ teaspoon ground cumin
  • 1 handful of fresh flat leaf parsley and/or coriander (cilantro), roughly chopped, for garnish

Method:

  1. Preheat oven to 460° F.
  2. Place cauliflower florets in single layer on one or two cookie sheets. Drizzle with olive oil and season with salt and pepper.
  3. Bake cauliflower for 20-25 min or until it tender and brown in spots, turning cauliflower once or twice.
  4. While cauliflower is roasting, make the tehina dressing. In a small bowl combine tehina, water, lemon juice and garlic. Season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper.
  5. Remove cauliflower from oven, drizzle with tehina dressing, and garnish with chopped herbs to serve.

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