Køkken

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 cauliflower, florets
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper
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Steps

  1. Toss cauliflower with oil, salt, and pepper; roast at 425°F (220°C) for 20–25 minutes until browned.
  2. Whisk tahini, lemon, garlic, and water to drizzle; season. Serve over cauliflower; add herbs if desired.

Pairings

  • Wine: Sauvignon Blanc – crisp & herbal; Chenin Blanc – fruity, acidic
  • Beer: Pale Ale – citrusy hops; Amber Lager – toasty