Description
These tender bites of roasted cauliflower are garlicky, lemony and paired with the perfect tahini sauce dipping sauce (tarator).
Ingredients
Scale
- 1 head of cauliflower, core and stem removed - cut into florets
- 2 Tablespoons prepared toum garlic sauce - see note for alternatives
- 1/2-1 teaspoon Diamond kosher salt - half if you are using table salt
- Half a fresh lemon
Instructions
- Begin by preheating your oven to 500 degrees Fahrenheit and placing a rack at the very bottom of your oven - if you have a baking steel or pizza stone, place on the rack as well.
- Prepare your cauliflower by cutting directly in half using a sharp knife.
- 1 head of cauliflower
- Once the cauliflower is cut in half, use a sharp knife and cut the center core out by making two diagonal cuts at the core. This will leave only the cauliflower florets.
- With your two halves, begin cutting individual florets apart until they are all loose. I like to cut larger ones in half and create as many flat surface areas which roast REALLY well and get a nice char. You want them to be similar in size to roast evenly.
- Place your cauliflower florets on a half sheet pan and toss with 2 tablespoons of toum (or see note if you don't have toum) and salt.
- 2 Tablespoons prepared toum garlic sauce - see note for alternatives
- 1/2-1 teaspoon Diamond kosher salt - half if you are using table salt
- Once the oven is to temperature, place your tray at the very bottom rack of the oven and allow to roast for 10 minutes.
- After 10 minutes, remove the tray from the oven and with a flat spatula toss/flip florets to ensure the backsides now have contact with the pan.
- Place back in the oven and roast for another 10-15 minutes until florets are browned on both sides.
- Immediately after coming out of the oven, squeeze half a lemon on top and mix. Serve with tarator sauce.
- Half a fresh lemon
Notes
- If you don't have toum, use 2 tablespoons olive oil and 1.5 teaspoons garlic powder