Garlic Tahini Sauce
Many sauces complement roasted cauliflower; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower — deep-fried this time, rather than roasted.
- Serves: 1 person
- 1garlic clove, cut in half, green shoots removed
- Salt to taste
- ⅓cup sesame tahini
- 2to 4 tablespoons fresh lemon juice (more to taste)
- Aleppo pepper or red pepper flakes for sprinkling
Step 1In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
Step 2Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
Step 3Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.