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Charred Cauliflower with Tahini


During the winter, I love roasting vegetables. Who am I kidding? I love roasting vegetables all year long. Check out my Roasted Kabocha Fries, Smashed Turnips and Potatoes with Roasted Carrot Hummus, and Roasted Cabbage Steaks. The caramelization that develops in the oven adds a sweetness and overall deliciousness. Besides, roasting vegetables is so simple. This presentation is one I've been making for years as tahini is a kitchen staple in our household.

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

Procedure

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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