Preheat oven to 425. Break one head cauliflower into bite-sized florets, toss in olive oil to lightly coat (about 1 Tbsp), and add a few sprigs each marjoram and thyme (leaves only). Season with salt and pepper, then roast for about 40 mins (turning once). Remove from oven.
Separately, make the tahini sauce: combine ¼ cup tahini with about 1/3 (or slightly more) cup lemon juice (about 2 ½ lemons). Using a mortar and pestle, mash 3-4 cloves garlic with 1 tsp salt. Whisk the garlic salt mixture into the tahini-lemon juice.
Serve the roasted cauliflower on a serving plate, then drizzle with a few Tbsp tahini sauce. Garnish with some minced parsley. (Reserve the rest of the sauce as dressing for a salad such as Lebanese Farmer’s Salad, here: http://piglettedc.tumblr.com/post/114585960131/lebanese-farmers-salad-with-tahini-dressing)
This recipe is loosely based on one from Barbara Ghazarian’s Simply Armenian cookbook. Our major modification is that we oven-roasted and seasoned the cauliflower instead of boiling it. (May 2016)
Cooking Adventures 