Having just made this as a side dish with the tahini sauce drizzled over the cauliflower florets, I am thinking this could be served as a canape – cauliflower on a toothpick dipped into sauce – def. worth a try. Tahini sauce is easy to make, the odd thing was the consistency of the tahini when I added lemon juice – it became really thick and not sauce or dip like at all. Boiling water to the rescue – transformed back into a smooth paste. Finishing touch, a sprinkling of za’tar.
Pre-heat oven to 350 degrees F.
1 good size head of cauliflower – cut into florets
2 tbsp olive oil
Salt and freshly ground black pepper
3 tbsp. tahini
2 medium cloves of garlic – grated
2 tbsp. lemon juice
2 tbsp. boiling water
Salt and freshly ground pepper
Sprinkles of za’atar – optional