A new way to enjoy roasted cauliflower
When the prices drop on local cauliflower I look around for new ideas to enjoy this cool weather veggie. At $1 a head, you can be certain that we are eating plenty of cauliflower. I just don’t want any of us to get bored.
This rendition is quick and simple, especially if you already have some tahini sauce in the refrigerator. Keep the sauce around for sandwiches and dips. In its hard-working manner, the tahini sauce becomes a sauce for all vegetables, great with any steamed or roasted vegetable, not just the cauliflower in question.
You’ll find this cauliflower recipe is great as a side-dish or as an addition to a composed salad or as a topper on a bed of tossed greens. Be creative with this succulent and satisfying dish.
Roasted Cauliflower Ingredients
- 1 head cauliflower
- 1 1/2 tablespoons light olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup tahini sauce
Roasted Cauliflower Steps
- Remove any green parts of the cauliflower head. Wash the head and dry it with a tea towel or paper towel.
- Cut the heart from the head of the cauliflower and separate the flowerettes into bite-sized pieces. Keep the pieces as uniform as possible to ensure even roasting.
- Drizzle the olive oil on a sided baking sheet. Sprinkle on the salt and pepper. Pour on the flowerettes and toss to completely coat the vegetable pieces with oil.
- Spread out the cauliflower in a single layer, no pieces flopped over one another.
- Roast at 400 degrees until just beginning to brown, about 45 minutes. Toss once or twice during the roasting process.
- Place the roasted flowerettes in a medium-sized bowl and toss with the tahini sauce.
- Serve immediately or at room temperature.
Leftovers last 3-4 days and taste best if brought back to room temperature or warm up a bit.