Tahini is probably my second favorite fat after olive oil. :)
It is healthy, versatile, and delicious. And just like olive oil, not all tahini is made the same way. The source of the sesame seeds and the way they are processed to achieve the perfect paste is part art and part science.
One of my latest and favorite discoveries is Seed + Mill.
Their tahini is smooth, nutty, with a depth of flavor seldom found in the generic supermarket brands.
This fresh and vibrant recipe - created by Seed + Mill founder Rachel Simons - is my new go-to for tahini. I double up the sauce ingredients to keep some in the fridge to eat with pita bread or add some pizzazz to any leftovers. Delicious!
Roasted Cauliflower With Green Tahini Sauce
1 whole cauliflower
kyoord olive oil (¼ cup for the dressing and 4 tbs for the cauliflower)
2 bunches of mixed fresh green herbs (we like any combination of mint, basil, parsley, chives or tarragon)
¼ cup iced water
¼ cup Seed + Mill tahini
Juice of 1 lemon
2 tps salt
1 garlic clove (optional)
Additional salt and pepper to taste
Place large pot of water on stove, add 1 tsp salt and allow water to boil
Pre-heat the oven to 375F3.
Once water is boiling place cauliflower in the water and blanch for approx. 5 mins (until cauliflower is slightly softened)
Pat cauliflower dry and place on parchment lined baking sheet (retaining leaves and stem)
Using your hands, rub 4 tbs Kyoord olive oil over the whole cauliflower and sprinkle with 1 tsp salt
Place cauliflower in the oven for 30-35 mins until browned and slightly crispy.
Meanwhile make the sauce by placing all remaining ingredients in a blender and blend until smooth
If the sauce is too thin, add 1 more tbs tahini. If too thick, loosen with 1-2 tbs of extra water.
Drizzle cauliflower with green tahini sauce, additional herbs and retain extra for salad dressings, dips etc
This delicious sauce will last up to 5 days! Just keep it in the fridge.