Roasted Garlic Tahini Sauce
For those of you familiar with the incredibly diverse California farmland, there is a town called Gilroy not too far from San Francisco that is famous for being one of the largest suppliers of garlic in the region. Many a time driving back from the bay area have I driven through Gilroy with my windows down and just smelled the garlic permeating the air. Gilroy even has an annual festival entirely dedicated to eating garlic with everything - it is on my bucket list of food related festivals. Great for garlic lovers, bad for vampires. Since Gilroy is about 8 hours in the car from where I live, I decided to make a roasted garlic sauce for myself at home to go on my first buddha bowl. I used a toaster oven since I did not want to preheat my whole large oven, plus toaster ovens are a great way to reheat food in place of a microwave. I recommend you get one if you have the counter space.
1 head of garlic
1 teaspoon apple cider vinegar
3 tablespoons olive oil
1 tablespoon fresh parsley
1 tablespoon tahini sauce
pinch of salt and pepper each
Preheat your toaster oven to 350 degrees.
Peel as much of the paper off the whole head of garlic as possible. Using a paring knife, trim off the tops of the garlic. Using your fingers, spread a little olive oil over the head of garlic. Wrap in foil and place into the oven. Cook for 25 minutes until the garlic is caramelized.
Remove the garlic from the foil, and squeeze out the roasted garlic carefully. In a small food processor, add all of the ingredients and blend until smooth. Eat this sauce on chicken, roasted vegetables or fresh grilled salmon.