Instructions
In large bowl, toss together cauliflower florets, 2 tbsp oil, 2 tsp salt and 1 tsp pepper.
Heat remaining oil in large skillet set over medium-high heat; cook cauliflower florets, without stirring, for 3 to 5 minutes or until deep golden brown. Turn florets; cook for 2 to 3 minutes or until tender and browned all over. Transfer to plate.
Meanwhile, in small bowl, whisk 1/4 cup warm water with Nescafé Gold Dark Roast. Stir in tahini, lemon juice, honey, garlic, and remaining salt and pepper. Transfer to small bowl.
Serve cauliflower with tahini and coffee sauce. Garnish with parsley. Serve with lemon wedges.
TIPS
Tip 1
Sprinkle with pomegranate seeds and/or toasted pine nuts if desired.
Tip 4
Serve your cauliflower in a kasria; a beautiful hand-painted vessel often used in the Middle East for serving crowds.
Tip 3
Use a mortar and pestle to mash garlic for an authentic Middle Eastern touch.
Tip 2
Alternatively, roast cauliflower tossed with olive oil on a rimmed baking sheet in 425F oven for 25 to 30 minutes or until golden brown.