This is the best roasted cauliflower you have never eaten

March 12, 2020
l
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I've been making cauliflower like this for a long time and I didn't know it was all that special until I received this text one morning after making it for a few friends the night before:

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How can you not love that people are thinking about your cauliflower the next day. Cauliflower!! So here's the magic recipe.

Get your cauliflower cleaned and dried (you have to dry it) and ready to go on your sheet pan:

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Next slather it with extra virgin olive oil. I mean SLATHER it, don't be stingy! Add salt and pepper to taste. Then shove it into a 400 degree oven. After 20 minutes stir things around and then let it go at least another 20 minutes. It should turn into browned and carmelized goodness like this:

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Oven temps vary so if yours needs more time shove it back in there. If you get some charred pieces good for you! Tasty. While it's in the oven, make the sauce. This is the extra somethin'-somethin'. Take a few tablespoons of tahini and add the juice of 1 lemon along with a clove of garlic that you ran through the microplane without shredding your fingers with it.

Mix it up and then add some water to thin it out. You can make it as thin or thick as you want but I recommend adding the water a couple tablespoons at a time so you don't overdo it. Then drizzle on the hot cauliflower and you have yourself one tasty little dish. Here I served it with some salmon and a caesar salad (yes, I made the dressing from scratch, too!).

l