I’ve been meaning to make this Roasted Cauliflower and Tahini Dip for weeks, but every time I bought cauliflower I ended up making something else. Finally over New Year’s weekend, I had a fresh head of cauliflower and some time on my hands. You begin by roasting the cauliflower with oil, loads of fresh ginger, and coriander. Then you put it in the food processor with lemon juice and tahini, and season it with salt and pepper. The end result is a fantastic dip that you’ll want to keep scooping up!
Molly from Cheap Beets noted that she kicked up the ginger, and I used over 2 tablespoons. That’s what really makes this dip great. The only thing I would change is to use less oil in roasting the cauliflower, simply because I don’t think it’s needed and the tahini adds plenty of fat later in the recipe. The next time you have a head of cauliflower on your hands, consider this as a fun start to your meal.
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