But first, let’s just start with a small celebratory note:
With a broken TV basically forcing me to go out every night to watch the World Series, it’s been a long week (but with a glorious ending – #GOSox!).
So, it pretty much doesn’t get lazier than I’m feeling today (I mean, since we were already out, we had to stay for all the celebrations, didn’t we?).
Cue the easiest recipe, ever.
Whole Roasted Cauliflower. Found it on Pinterest, care of Sylvia Fountaine, chef, caterer and food blogger responsible for Feastingathome.com.
SO easy. The most complicated part is the tahini sauce to top it off (Which, btw is well worth the minimal effort). Sylvia makes a black tahini sauce, which is of course, Gorgeous – but if you read the above, I don’t think I need to tell you that was not happening today.
FYI – the regular tahini sauce is fantastic, so we’re doing just fine. The extra (and there’s a lot) will be used on pretty much everything I make for the next week (maybe not desserts). Love it.
The following is the recipe from Feastingathome.com:
Also – hers is far prettier than mine. So much so, that I highly recommend having a look, just to add a little beauty to your day.
In the meantime – to give you an idea of what will happen, here’s how mine came out of the oven:
- 1 head cauliflower
- 1-2 T olive oil
- generous pinch salt
- cracked pepper
- sprinkle of sumac (I didn’t have this – and skipped it)
- 1 T chopped Italian parsley (Same here!)
- Tahini Sauce (see below)
- 1/2 C tahini paste (black or white)
- 1/4 C fresh lemon juice
- 2 T olive oil
- 1-2 T water as needed
- 2-3 cloves garlic- finely minced
- 1 tsp cumin
- 1/2-3/4 tsp kosher salt or ( try smoked salt) -
1. Preheat oven to 425F. Carefully remove leaves of cauliflower and using a pairing knife clean up the sides of the stem. Cut a slice off the bottom of stem – to level it- so cauliflower sits upright. Place on a parchment lined sheet pan or baking dish.
2. Drizzle with 1-2 T olive oil, a generous three finger pinch of kosher salt or smoked salt, and fresh cracked pepper.
3. Cover tightly with foil, sealing the edges well, and place in the oven for 45-50 minutes, or until just tender. Uncover and let brown 15-20 minutes.
4.While cauliflower is roasting, make tahini sauce - In a small bowl, mix all ingredients together using a fork. Set aside.
5. When cauliflower is dark golden and tender, pour tahini sauce over it, sprinkle with sumac and parsley.
To make your own home made sesame paste from scratch, toast 1 C sesame seeds first, 7-10 minutes in a 400F or 425 F oven, careful not to burn- especially the black ones. Toasting them removes some of the bitterness. Grind seeds dry in a blender, coffee grinder or food processor, scraping down sides, until very fine. Add 2 T oil, and then add 1 T at a time until it’s the consistency that you want. I usually will -add 4-5 T of oil ( both sesame and olive oil) . One cup of sesame seeds yields a little over half a cup of sesame paste.