Spicy Tahini Sauce Recipes

Steps:

• Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

Steps:

• In a small bowl mix the tahini, water and lemon juice until creamy (it should look like smooth cake batter) and set aside. In a saucepan, heat the olive oil and sauté the garlic for 1 minute, then add the cilantro and hot chilies and stir for another minute. Pour in the tahini mixture and whisk to combine. Season with salt to taste. It should be a creamy pourable consistency-add a small amount of water if needed. Allow to simmer for 5 minutes to let the flavors mingle. Remove from heat and stir in the toasted pine nuts. Serve hot.

Steps:

• Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
• Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
• Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
• As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
• Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
• Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.