Roasted-Cauliflower-and-Sesame Spread

Serving Size: 8
Total Time:


  • 1 head of cauliflower thinly sliced, 2 pounds halved crosswise and
  • sesame seed
  • 3 Tbsp chopped cilantro
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini, sesame paste
  • kosher salt
  • 1.5 Tbsp ground coriander
  • 1.5 Tbsp minced fresh ginger
  • 0.25 cup vegetable oil
  • pita bread or chips, for serving


1. Preheat the oven to 450°. 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. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.