Roasted Cauliflower With Tehina Silan Sauce
● 1 head cauliflower, cut into florets
● 3 tablespoons olive oil
● 1/2 teaspoon salt
● 2 Tbsp olive oil
● ½ cup tahina
● 2 Tbsp silan (date honey) or pomegranate molasses
● ½ Tbsp sumac 2 cloves garlic, pressed
● 1 tbsp. fresh parsley, chopped
● 3 tbsp. freshly squeezed lemon juice
● 1 Tbsp sesame seeds
● Salt and pepper to taste
- Preheat oven to 400°F.
- Drizzle oil and sprinkle salt over cauliflower florets.
- Arrange in a single layer on a baking sheet.
- Roast until golden, about 20 minutes.
- Lay out on serving dish to cool.
- While the cauliflower is roasting, combine tahina, silan (or preferred substitute), garlic, sumac, lemon juice, and sesame seeds in a small bowl.
- Whisk to combine.
- Drizzle sauce over cauliflower and an extra dash of olive oil.
- Add the finishing touch of a sprinkle of parsley, salt and pepper.
- Serve warm or at room temperature.
BeTeavon and ENJOY!
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