Vegetable dishes
Roasted Cauliflower with Kefir Tahini
Deeply browned cauliflower lands on cool kefir tahini for a vegetable dish with crisp edges, a tender center, and a creamy sesame base.
Time15 minutes, plus 25 to 30 minutes roasting
Makes4 side-dish servings
Make it
Method
- Heat the oven to 230°C. Toss the cauliflower with oil, cumin, and 4 g salt.
- Spread in one uncrowded layer. Roast for 20 minutes, turn, then roast for 5 to 10 minutes more.
- Whisk the tahini, lemon juice, garlic, and remaining 1 g salt. It may tighten at first.
- Whisk in the kefir in three portions until the sauce is smooth and falls in a thick ribbon.
- Spoon the cold sauce onto a platter and add the hot cauliflower just before serving.
Give each floret some space
A hot, uncrowded tray gives cauliflower its color. Kefir loosens tahini after lemon makes it tighten and adds a lighter cultured finish.
Store it
Keep sauce at 4°C or colder and use within 2 days. Refrigerate cauliflower within 2 hours and use within 3 days.
Cut to an even size
Split large florets through the stem so the pieces roast at a similar pace. Broccoli cooks differently; check it earlier rather than inheriting the same time. The sauce contains milk and sesame.
Thick sauce or pale cauliflower?
If the sauce seizes, add 15 ml kefir and whisk before adding more. Pale cauliflower needs more space on the tray.