Bright and tangy, this exciting spread is a perfect party option any time of the year.

1 head of cauliflower (2 pounds), halved crosswise and thinly sliced

1/4 cup vegetable oil

1 1/2 Tbsp fresh ginger, minced

1 1/2 Tbsp ground coriander

Sea salt

3 Tbsp tahini

3 Tbsp fresh lemon juice

3 Tbsp cilantro, chopped

Sesame seeds


  1. Preheat 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.
  2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt to taste. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm, and enjoy!
Original recipe found at www.foodandwine.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici