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. ---------------------------------------------------------------------------
Nutrition
Ingredients
