Roasted Cauliflower and Kohlrabi with Lemon-Tahini Sauce

Serves: 8

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Roasting vegetables in a very hot oven gives them a natural sweetness with a crisp exterior and tender interior. The tart and creamy tahini sauce pairs perfectly in this vegetable side dish or first course.

Ingredients

Preparation

Preheat oven to 450° F.

Place two rimmed baking sheets in the oven for 4 minutes to heat. Meanwhile, toss cauliflower, kohlrabi, oil, salt and pepper in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn florets, until tender and golden, 20 to 25 minutes.

Whisk together tahini, water, lemon juice, zest, garlic and sumac or cumin in a bowl. Season with salt and pepper; add additional water to thin the sauce, if desired. Fold in parsley.

Toss roasted vegetables and tahini sauce together. Just before serving, mix with baby greens. Serve warm or at room temperature.

Recipe by Jackie Freeman, PCC Chef

Learn more about our recipes. View guidelines »

More about: cauliflower, tahini

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login