Cauliflower with Roasted Lemon, Tahini, Golden Raisins, and Sumac
INGREDIENTS
1 large head of cauliflower, cut into florets
Olive oil
3 tablespoons tahini
2 lemons
1/4 teaspoon garlic powder
Salt
Pepper
Splash of maple syrup (optional)
Sumac
Golden Raisins
Flakey sea salt
Dill
Parsley
METHOD
Preheat oven to 425 degrees F convection or 450 degrees F and line a baking sheet with parchment paper.
Arrange cauliflower on the baking sheet and season with olive oil, salt, and pepper. Toss well. Slice a lemon in half and place one half cut-side down on the baking sheet. Roast until golden brown and tender.
While cauliflower cooks, combine tahini with garlic powder, 1 teaspoon olive oil, salt, pepper, and a splash of maple syrup in a bowl. Squeeze some lemon and whisk well. Thin out the tahini by adding water - start with 1 tablespoon and continue adding until desired consistency is reached. Taste and adjust for seasoning.
Once cauliflower is finished, transfer to a platter and squeeze roasted lemon half all over. Toss. Garnish with tahini sauce, raisins, sumac, flakey sea salt, and herbs. Enjoy!
Transfer cauliflower and raisins to platter and garnish with tahini, sumac, and flakey sea salt. Enjoy!
