Roasted Cauliflower with Garlic Tahini
Ingredients
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1 cauliflower head
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¼ cup extra-virgin olive oil
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1 garlic clove
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½ teaspoon salt
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1 cup tahini
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3 tablespoons lemon juice
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4 tablespoons water
Tools
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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mortar and pestle
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liquid measuring cup
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June Oven
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Preferences
Cut the cauliflower
Cut the stem and leaves from the cauliflower as close to the base of its florets as possible. Break the florets apart into individual pieces with your hands.
1 cauliflower head
knife
chopping board
Place the cauliflower on the June Pan
Arrange the cauliflower florets in a single layer on the June Pan.
June Pan
Add the oil
Drizzle the florets with olive oil and toss to coat.
¼ cup extra-virgin olive oil
liquid measuring cup
Roast the cauliflower
Place the cauliflower on the middle shelf of the June Oven. June will notify you when the cauliflower is ready.
June Oven
Prepare the garlic
Crush the garlic and salt into a paste with a mortar and pestle, garlic crusher or knife.
1 garlic clove
½ teaspoon salt
mortar and pestle
Add the tahini and lemon
Add the tahini and lemon juice and stir to combine.
1 cup tahini
3 tablespoons lemon juice
spatula
Add the water
Slowly add the water to the sauce to thin it out, stirring until the sauce is smooth.
4 tablespoons water
Remove the cauliflower from the June Oven
Remove the cauliflower from the June Oven and place it in a serving dish. Sprinkle it with the salt.
½ teaspoon salt
Add the spices
Sprinkle the cauliflower with the cumin and sumac.
1 teaspoon ground cumin
2 teaspoons ground sumac
Serve the cauliflower
Dip the florets in the sauce and enjoy.
