Simple, easy food. That's what I like.
(Especially since my body is currently in rampage mode and warring with all the pollen in the Southwest. It's not winning, but you've got to hand it to the underdog, right?)
Recipes you'll actually cook and enjoy.
This is one of those recipes. I had never cooked with tahini before, but a few weeks ago, I went to a restaurant with two of my dear friends and one of those said friends ordered caramelized cauliflower with tahini sauce. And it was good. So much so that I kept stealing pieces of cauliflower off her plate until she had to slap my hand away.
Okay. She didn't actually slap my hand away, but it makes for a good story.
Because it was that good, I went looking for a recipe to duplicate it. I found a number of recipes online and settled on a version that had the brightness of lemon and a little bit of warmth from red pepper flakes.
It's good. And easy. Don't be afraid of tahini - I had no idea what the heck tahini even was until this little gem of a dish came along. Tahini is ground up sesame seeds and has a consistency like peanut butter. It lends a beautiful flavor to the roasted cauliflower without being heavy.
Roasted Cauliflower with Lemon Tahini Sauce
*based on the lovely Blogging Over Thyme's recipe
1 large head of cauliflower, chopped into pieces (pieces should be roughly the same size to ensure even cooking - about an inch wide at the top of the floret)
2 tablespoons extra virgin olive oil
2 pinches of red pepper flakes
salt to taste
For the Lemon Tahini Sauce
3 tablespoons tahini
3 tablespoons freshly squeezed lemon juice
1 teaspoon extra virgin olive oil
salt & pepper, to taste
small handful of fresh mint
1. Preheat oven to 500 degrees.
2. Spread the chopped cauliflower onto a large baking sheet.
3. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper flakes.
4. Roast the cauliflower for 10 minutes at 500 degrees.
5. Remove and flip the cauliflower, then turn the oven down to 450 degrees and continue roasting for another 10-15 minutes. Cauliflower should be evenly roasted and fork-tender.
6. Meanwhile, whisk together the Lemon Tahini Sauce - whisk the tahini, olive oil, and lemon juice together. Season with salt and pepper to taste. The sauce will be relatively thick.
7. Remove the cauliflower from the oven and immediately add the sauce directly to the florets on the baking sheet. Make sure they are evenly coated with the sauce.
8. Roast for another 5 minutes, until hot. Garnish with the fresh mint and serve immediately.
Enjoy, friendos, and have a marvelous, wonderful Monday!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann