Roasted Cauliflower And Sesame Spread

Roasted Cauliflower And Sesame Spread with La Panzanella Croccantini crackers


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

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