Bright and tangy, this exciting spread is a perfect party option any time of the year.

1 head of cauliflower (2 pounds), halved crosswise and thinly sliced

1/4 cup vegetable oil

1 1/2 Tbsp fresh ginger, minced

1 1/2 Tbsp ground coriander

Sea salt

3 Tbsp tahini

3 Tbsp fresh lemon juice

3 Tbsp cilantro, chopped

Sesame seeds

 

  1. Preheat the oven to 450F. 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 to taste. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm, and enjoy!
Original recipe found at www.foodandwine.com
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La Panzanella Artisanal Food Co.
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