Roasted Cauliflower with Pine Nuts and Lemon Tahini Dressing

4

1 large head cauliflower, trimmed and cut into bite-sized florets

5 large unpeeled garlic cloves, ends trimmed

2 tablespoons olive oil

¼ teaspoon salt

3 tablespoons lemon juice

Zest of ½ lemon

2 tablespoons tahini

1 tablespoon water

¼ teaspoon crushed red pepper

¼ cup extra-virgin olive oil

¼ cup pine nuts, toasted

¼ cup black olives, sliced

⅓ cup fresh mint, torn into pieces

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. 


Heap cauliflower florets and garlic cloves in center of baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Arrange florets and garlic in a single layer on baking sheet and sprinkle with salt. Cover with aluminum foil and roast for 10 minutes. Remove foil (reserve for use later), turn cauliflower and garlic over and continue roasting uncovered until tender and lightly browned, approximately 20–25 more minutes.  


While cauliflower is roasting, combine the lemon zest, lemon juice, tahini, water, and crushed red pepper in a medium bowl. Whisk until combined and mixture thickens slightly, set aside.


When cauliflower and garlic are done, remove from oven and transfer garlic off of baking sheet to cool; leave cauliflower on baking sheet and drape with aluminum foil to keep warm. Once garlic is cool enough to handle, scoop softened garlic out of papery skin and add to lemon-tahini mixture. Whisk into dressing. Slowly add extra-virgin olive oil in small increments and whisk until well combined after each addition. If the dressing breaks, continue to whisk until it forms a cohesive dressing.


Arrange cauliflower on serving plate, then scatter pine nuts and olives across top. Pour ¾ of dressing over cauliflower and sprinkle with mint. Serve warm, passing remaining dressing, if desired.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 14 / Fall 2020

Recent Recipes

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Coffee Caramel Sauce

Coffee Caramel Sauce

Thai-inspired Sweet and Sour Broth

Thai-inspired Sweet and Sour Broth

Wry Smile

Wry Smile

Salted Cider Mule

Salted Cider Mule

Maine Leaf Peeper

Maine Leaf Peeper

Hibernating Honey Bear

Hibernating Honey Bear

Cuddly Cabin

Cuddly Cabin

Buckwheat Crackers

Buckwheat Crackers

Triple Walnut Vinaigrette

Triple Walnut Vinaigrette

Warm Maine Crab Dip

Warm Maine Crab Dip

Blackberry Buckle

Blackberry Buckle

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG