Roasted-Cauliflower-and-Sesame Spread

Roasted-Cauliflower-and-Sesame Spread

Joseph de Leo

Provided by: Food&Wine

1 hr total 0 mins prep Full Screen

Servings

Chef Way Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. Easy Way Use ground coriander from a bottle to season this bright, tangy recipe.   Chef Coverage from F&W Editors

Ingredients

• 1 head(s) of cauliflower thinly sliced, 2 pounds halved crosswise and
• 1/4 cup(s) vegetable oil
• 1 1/2 tablespoon(s) minced fresh ginger
• 1 1/2 teaspoon(s) ground coriander
• Kosher salt
• 3 tablespoon(s) tahini, sesame paste
• 3 tablespoon(s) fresh lemon juice
• 3 tablespoon(s) chopped cilantro
• Sesame seeds
• Pita bread or chips, for serving

Directions

• 1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
• 2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.

• Filed under:
• Vegetable,
• Spice,
• Cauliflower,
• Middle Eastern,
• Roasting,
• Blender,
• Easy,
• Vegetarian,
• Healthy,
• Appetizer,
• Spread & Dip,
• Entertaining,
• Cocktail Party

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