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
- 1 head of cauliflower, cut into 4cm/1.5in florets
- 2 Tablespoons olive oil
- 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
- Preheat oven to 460° F.
- Place cauliflower florets in single layer on one or two cookie sheets. Drizzle with olive oil and season with salt and pepper.
- Bake cauliflower for 20-25 min or until it tender and brown in spots, turning cauliflower once or twice.
- 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.
- Remove cauliflower from oven, drizzle with tehina dressing, and garnish with chopped herbs to serve.