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Roasted Cauliflower With Tahini Sauce

It’s Memorial Day.  The last Monday in May is set aside in the U.S. to honor the men and women who have died while serving in the Armed Forces.  

But it’s also considered the unofficial start-date for picnics, neighborhood potlucks and backyard barbecues.  

We’re taking the day off and because the Food Safety News team is spread out across the country, we’re having our third annual “virtual potluck” for our Memorial Day celebration.

Dan and Helena are bringing the main dishes — slow-cooked barbecue pork sandwiches and Mussels in Wine. James and Cookson are bringing salads — Barley-Is-Boss Salad and Tortellini Pasta Salad. Mary is bringing a side dish — Roasted Cauliflower with Tahini Sauce.  Suzanne is contributing her Rhubarb Crumble for dessert.

We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.  

Have a  food safe Memorial Day celebration!

The Food Safety News team

A friend whose mother is Syrian recently made this to accompany grilled salmon. I love cauliflower and have been craving it prepared this way ever since. The sesame sauce, I’ve been told, is also known as taratoor.


Roasted Cauliflower with Tahini Sauce

1 head cauliflower, broken into bite-sized pieces

2 tsp. olive oil

sea salt

5 ½ oz. tahini

2 (or more) garlic cloves, finely minced

3 oz. fresh-squeezed lemon juice

3 oz. water

salt and pepper to taste

Toss cauliflower with the olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes at 400 degrees or until cauliflower is softened and golden brown.

Sauté garlic in a little olive oil for 1 or 2 minutes. Mix with the tahini, water and lemon juice in a bowl and whisk until the sauce is creamy (use more or less water and lemon juice to get the consistency you like). Season with salt and pepper. 

Put cauliflower in a serving bowl and drizzle with the tahini sauce.

© Food Safety News