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Roasted Cauliflower with Garlic Tahini

Cauliflower roasted in the June Oven is paired with garlicky tahini sauce in this vegetarian dish that’s great on its own or as a side to June’s Rosemary Lamb Chops with Tzatziki or Roasted Chicken Breast. Sumac is a tangy spice made from dried berries that adds tartness and color, but you can squeeze lemon juice or sprinkle ground coriander over the cauliflower as a substitute.

Prep Time — 15 min
Cook Time — 12 min
Servings — 4
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Ingredients

1 cauliflower head

¼ cup extra-virgin olive oil

1 garlic clove

½ teaspoon salt

1 cup tahini

3 tablespoons lemon juice

4 tablespoons water

½ teaspoon salt

1 teaspoon ground cumin

2 teaspoons ground sumac

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Cut the cauliflower

Cut the stem and leaves from the cauliflower as close to the base of its florets as possible. Break the florets apart into individual pieces with your hands.

1 cauliflower head

knife

chopping board

Place the cauliflower on the June Pan

Arrange the cauliflower florets in a single layer on the June Pan.

June Pan

Add the oil

Drizzle the florets with olive oil and toss to coat.

¼ cup extra-virgin olive oil

liquid measuring cup

Roast the cauliflower

Place the cauliflower on the middle shelf of the June Oven. Roast for 12 minutes, until the cauliflower is tender and golden. June will notify you when the cauliflower is ready. If desired, follow instructions on your June Oven to continue cooking.

June Oven

Prepare the garlic

Crush the garlic and salt into a paste with a mortar and pestle, garlic crusher or knife.

1 garlic clove

½ teaspoon salt

mortar and pestle

Add the tahini and lemon

Add the tahini and lemon juice and stir to combine.

1 cup tahini

3 tablespoons lemon juice

spatula

Add the water

Slowly add the water to the sauce to thin it out, stirring until the sauce is smooth.

4 tablespoons water

Remove the cauliflower from the June Oven

Remove the cauliflower from the June Oven and place it in a serving dish. Sprinkle it with the salt.

½ teaspoon salt

Add the spices

Sprinkle the cauliflower with the cumin and sumac.

1 teaspoon ground cumin

2 teaspoons ground sumac

Serve the cauliflower

Dip the florets in the sauce and enjoy.

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