I found this on the internet, and had to tweak it a bit. After having gone to the trouble of tracking down Tahini, and making the sauce, I tried it with some Garlic and lemon Hummus and found it was just as nice, and a damn sight easier as I can get the hummus ready made. Still. It was fun. and very nice…
1 cauliflower, in florets
2 tsp or so olive oil
a few grinds of rock salt
a sprinkle of smoked paprika
Toss cauliflower with the olive oil and season with salt and paprika.
Spread on baking paper
Bake 20 minutes at 190 degrees until cauliflower is soft but still al dente and starting to brown.
1/2 of a 125g pot of tahini
garlic – finely minced
2 tblsp lemon juice
2 tblsp water
salt and pepper to taste
Sauté garlic lightly in olive oil until soft. Add to tahini, water and lemon juice. Whisk until creamy. Add salt and pepper to taste.
Served here with chilli and lime marinated roast chicken.
Footnote: Be sure to remove any snakes that are hiding in the cauliflower!