Sunday, August 20, 2017

Rosie Roasts Cauliflower.

 "Can I have some of your cauliflower?"

How often do you hear someone ask you that?
Never, right?

Well, you need to make this cauliflower and closely guard it.
That's how good it is.

 Here's how to make cauliflower like you've never had it before.

First, I made tahini, a sesame seed based paste, except I wanted more of a liquid consistency than a paste.  I lightly toasted 2 - 1.5 oz. packages of sesame seeds, then put them in my mini-processor with 2-3 tablespoons of Bertolli extra light olive oil.  I didn't want an extra virgin olive oil with a strong flavor to compete with the delicate flavor of sesame seeds, hence my choice of the extra light olive oil.  Happily process away until you have a pourable consistency.

I placed a metal, foil-lined, rimmed baking pan in my toaster oven and turned it up to 450°.
Leave the pan in the oven while you prepare the sauce for the cauliflower.  Let the pan heat for at least 20 minutes before using.

Cauliflower with Tahini
½ head of cauliflower, cut into 1 - 1½ inch florets
juice of 1 lime
¼ tsp kosher salt
¼ tsp paprika
½ cayenne flakes
¼ tsp Lawrys pepper
2 TB roasted, salted pumpkin seeds
1 garlic clove, minced
2 TB Bertolli extra light olive oil
3 TB tahini sauce
Toss all together, coating cauliflower well, coming back every few minutes to stir up.

When baking pan has heated, pour cauliflower and marinade into pan in a single layer.
Bake for 10 minutes, then toss cauliflower.  Rotate pan.  Bake for another 10 minutes, or until tips of cauliflower are lightly browned.  

 Sprinkle with more pumpkin seeds.


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