Roasted Cauliflower and Carrots in Tahini Sauce

If there’s any evidence that tahini makes everything better, it’s this recipe here. Mundane cauliflower and carrots get tossed in a thyme-coriander oil, and roasted with raisins, then delicately drizzled with a lemon tahini sauce. I loved everything about this recipe.

Roasted Cauliflower and Carrots in Lemon Tahini Sauce

by CardamomandTea.com

Ingredients:
1 pound carrots, cut on the bias into thick slices
1 pound cauliflower, cut into florets
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons olive oil
3/4 teaspoon ground coriander seeds
1 teaspoon dried thyme leaves
3/4 teaspoon salt (or to taste)
2 tablespoons finely grated parmesan (optional)
1/3 cup sultanas (or black or golden raisins), coated in 1/2 teaspoon olive oil
3 tablespoons ground raw pistachios
3 tablespoons chopped cilantro

Bake temp: 425° F/220C
Bake time: 15-20 min

lemon tahini sauce

1/4 cup tahini
3 tablespoons lemon juice
3 tablespoons water
1/4 teaspoon salt, or to taste

Whisk everything together until it smooths out into a salad dressing. This makes twice as much sauce as you need for the following recipe, but you can easily cut it in half (or store the other half in the refrigerator for about 1 week).