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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees F. | 2. In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt. | 3. 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. | 4. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and puree, or if you prefer, pulse to a chunky puree; season with salt if desired (we do not add additional salt at this step). | 5. Add the cilantro and pulse just until incorporated. | 6. Transfer the spread to a bowl and sprinkle with sesame seeds. | 7. Serve warm with pita bread or chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cauliflower	2	halved	sliced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
kosher salt	1/2	teaspoon		-	-	-	-
tahini	3	tablespoons		256.5	11.7855	8.0145	21.6
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
sesame seed				256.5	11.7855	8.0145	21.6
pita bread chip				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.