Roasted Cauliflower with Tahini and Mint

• servings: 3 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 (2 to 2½ lb) head of cauliflower

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

2 pinches dried red pepper flakes

¼ cup tahini paste (*I strongly recommend Soom brand)

2 tablespoons freshly squeezed lemon juice

1 teaspoon extra virgin olive oil

1 small garlic clove (grated with a microplane or pressed)

¼ teaspoon kosher salt

freshly ground black pepper

fresh mint leaves (torn into small pieces)

flaky finishing salt (such as Maldon)

Directions

Prepare the Cauliflower: Preheat the oven to 450°F (230°C) with a rack in the center position. Set a clean and unlined half sheet pan aside.

Using a large chef's knife, cut off the stalk of the cauliflower so it lays flat on your cutting board. Set the stem and any leaves aside (these are edible, see 'tips for success' box below on ways to use them!).

Starting from the top of the cauliflower crown down to the core, slice the cauliflower in half. Holding each cauliflower half with one hand, use your knife at an angle to cut alongside the core in an upside-down V shape. Use your knife to halve or quarter any remaining large florets (top of the crown down through the stem) so that all the florets are medium-large in size. For more tips and step by step photos, check out my how to cut cauliflower guide.

Place the florets in a large mixing bowl. Add the extra virgin olive oil, salt, and red pepper flakes to the bowl and toss gently until the florets are evenly coated with the oil and seasoning.

Place the clean, unlined half sheet pan in the oven and allow it to preheat at 450°F (230°C) for 5 minutes (set a timer!). Cooking Note: You can skip this step, but I find that it helps jump start and produce great caramelization, particularly for cauliflower! Once the sheet pan has preheated, use oven mitts to carefully remove it and carefully dump out the florets on the sheet pan. They should sizzle a bit. Use your fingers (be careful, because the pan is hot!) or tongs to spread them out into an even, thin layer, so they are not touching one another. Place any trimmed florets cut-side down against the sheet pan.

Roast for 25 minutes, gently flipping the florets halfway through the roasting process, or until they are deeply caramelized and just fork tender.

Make the Tahini Sauce: As the cauliflower is roasting, prepare the tahini sauce. Combine the tahini, lemon juice, olive oil, microplaned (or pressed) garlic clove, and salt in a small mixing bowl. It will be thick. Add a tablespoon of water and whisk until it has loosened (*you want it to be the consistency of a thin hummus) - adding an additional teaspoon or more of water as necessary. Season to taste with pepper and more salt, as necessary.

Assemble: Spoon the tahini sauce onto a small serving platter or use the back of your spoon to spread it slightly. Gently place the roasted cauliflowers on top of the tahini sauce. Garnish generously with torn mint pieces and a sprinkling of flaky fishing such, such as Maldon. Serve immediately.

Nutrition

• Calories: 188 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 330 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 6 g