Chef notes
Roasting is my favorite way to make vegetables! Here are a few simple things to keep in mind when you're roasting vegetables: You need ample room on the baking sheet, don't skimp on olive oil and roast until everything is caramelized on the edges.
Technique tip: Make sure not to overcrowd the roasting pan.
Swap option: This works with any hearty vegetable and the tahini drizzle is perfection for all roasted vegetables.
Try two more recipes from Gaby Dalkin!
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Ingredients
- 2 heads cauliflower
- 1 yellow onion, sliced
- 4 sprigs thyme
- 4 cloves garlic
- 3 tablespoons olive oil
- kosher salt and freshly ground black pepper, to taste
- 1 lemon, juiced
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic, roughly chopped
- 2 tablespoons water
- kosher salt
Preparation
For the cauliflower:
1.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.
2.Season with salt and pepper. Roast, tossing occasionally, until just starting to char, 35 to 40 minutes.
3.Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10 to 15 minutes longer.
For the tahini sauce:
In a small bowl or in a blender, whisk together the tahini, lemon, oil and garlic. Whisk until smooth. Add the water and continue mixing until pourable and season with salt.
To serve:
Drizzle the tahini sauce over the cauliflower and serve with extra lemon as needed.
