Thursday, August 24, 2017

Rosie Makes Oven-Roasted Cauliflower.

I liked the cauliflower I made the other day so much
that I made it again, with a few tweaks this time.

 Here's today's luncheon.

Oh, what a lovely lunch this was.
Cauliflower florets tossed in a zesty, spicy concoction
with tahini, all roasted in a hot oven.
 (From the Spice and Tea Exchange in Duck)
with steamed spinach.
Peanuts sprinkled around.
Oven Roasted Cauliflower With Tahini

1 cup lightly toasted sesame seeds
4 TB Bertolli Extra Light Olive Oil
a few pinches kosher salt, to taste

Lightly toast the sesame seeds, cool,
and place in processor.
Add a tablespoon of olive oil at a time, blending well,
until you get the consistency you desire.
Four tablespoons worked for me.
And I use Bertolli Extra Light Olive Oil
because it doesn't impart a strong, olive oil taste.
This Bertolli is basically neutral,
so that's why I use it.
Add in kosher salt, to taste.

For the cauliflower:
1/2 head cauliflower, with florets sliced 1/4-inch thick

Seasoning for cauliflower:
2 TB lemon juice
zest of half a lemon
2 garlic cloves, minced
1/2 tsp paprika
1/4 tsp cayenne
3 TB extra light Bertolli olive oil
1/4 cup TB tahini
kosher salt to taste (1/8-1/4 tsp)

Whisk all ingredients together.
add cauliflower, and toss to coat well.

Heat oven and foil-lined baking pan to 450°.
Working quickly,
pour cauliflower onto hot baking pan in a single layer,
scraping all the tahini mixture onto the florets.
Roast about 15 - 20 minutes,
turning pan halfway through,
until the florets start to lightly brown.

Serve on a bed of pretty green rice.
Add some steamed spinach,
a plug of Plugra unsalted butter,
and sprinkle peanuts over top.

Mr. Hawthorne was kind enough to shell some peanuts for me.
Tahini/spice mixture on left.

Toss florets with tahini mixture to coat.

Roast in a hot pan in a hot 450° oven
until lightly browned.
Add the peanuts.

 I loved the flavors here.
I loved the textures.
I loved the colors.
 I like to play with my food.

 And then I ate it.
Went back for seconds.

Here's another way you might like to try it.
I had fresh corn,
so I just sliced off the kernels
and added them to the cauliflower mix.


No comments: