|Credit: Todd Coleman | Saveur Magazine|
I was craving tahini, so I borrowed a post from my previous blog, eye-dyllic. I wrote this piece in February of 2013 and included a recipe from Saveur — my favorite culinary magazine. I was not low-carbing then, yet I have always been attracted to low-carb dishes. The conflict was that my diet also included a large amount of carbohydrates.
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Wherever I find myself, I quickly seek out the nearest Mediterranean and Middle Eastern restaurants. Typically, I am greeted with the familiar fare and no surprises. I am generally not disappointed, but there is one dish that is often excluded.
While living in Long Beach, CA, I frequented a Middle Eastern restaurant that inhabited an old adobe-style Taco Bell. It was there that I discovered Roasted Cauliflower with Tahini Sauce! This particular dish was refreshing, unusual, satisfying, and obviously healthy! I have not had it anywhere since, so I decided to make it myself!
Saveur magazine to the rescue! They feature a recipe with ingredients that match my taste experience. If you like Middle Eastern food, this should please you.
ROASTED CAULIFLOWER WITH TAHINI SAUCE
- 1/4 cup extra-virgin olive oil
- 4 tsp. ground cumin
- 2 heads cauliflower, cored and cut into 1 1/2'' florets
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup tahini (a vegan sesame seed paste)
- 3 cloves garlic, smashed and minced into a paste
- Juice of 1 lemon
- Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes.
- Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.