I made this light, flavorful appetizer for friends over Christmas - but it would be perfect for any time of the year. We love roasted cauliflower in our house - my husband will roast a head and we will snack on the individual florets like they are potato chips.
ROASTED CAULIFLOWER AND SESAME SPREAD
1 head of cauliflower (2 pounds) halved crosswise and thinly sliced
1/4 cup vegetable oil
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons ground coriander
3 tablespoons tahini paste
3 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
Heat the oven to 450F.
In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree, season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or pita chips.
Recipe adapted from Food and Wine, February 2010