Roasted Cauliflower In Lemon-Tahini Sauce - cooking recipe

Ingredients

1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 teaspoons olive oil, divided
2 garlic cloves, minced (about 2 tsp.)
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon toasted sesame seeds

Preparation

Place oven rack in top position. Preheat oven to 425\u00b0F.
Toss cauliflower with 2 teaspoons olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Saute garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.