Friday, November 25, 2016

Charred Cauliflower with Tahini

As part of our second course for Thanksgiving, I wanted to create a dish with whole cauliflower. We've been eating cauliflower this for several weeks now. So, it was an easy decision...and it's so easy to do. One head, depending on the size, serves our family of four. I did three heads yesterday because we had a dozen around our Thanksgiving table.

Ingredients one head serves 4 to 6

  • 1 head organic cauliflower
  • 1 to 2 T olive oil
  • 2 to 3 T tahini
  • freshly ground salt
  • freshly ground pepper


Preheat oven to 375 degrees F.

Trim the cauliflower head so that it sit flat on your parchment or silicone mat-lined baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil. You don't need to completely cover the head, but it you want to rub it in, that's fine.

After 50 minutes remove the tray from the oven and raise the temperature to 450 degrees F.

Slather tahini over the top of the cauliflower, taking care not to break off any of the florets. They will be fairly tender. Sprinkle with salt and pepper.

Return tray to the oven and roast until the tahini is charred in some spots, approximately 5 to 6 minutes. You can roast it for longer, if you like, but ours looked fine after about 6 minutes.

To serve, slice the head into wedges.

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