This finger-friendly roasted cauliflower dish is a crowd pleaser, not to mention, quick and simple to make! Incorporate warming spices such as turmeric, cumin, and cayenne to give your roasted cauliflower a kick.
1 large (or 2 small) head of cauliflower, cored and cut into 1 inch pieces
4 tsp Herb-a-shake, (or 1 tsp of cumin, 2 tsp of turmeric, 1 clove garlic, minced)
½ tsp cayenne
Salt, pinch (we used garlic salt)
Cilantro, chopped, for garnish
Green onion, thinly sliced, for garnish
⅓ cup extra virgin olive oil
⅓ cup tahini
2 T fresh squeezed lime juice
Salt and pepper to taste
Preheat oven to 400 degrees.
Core and cut your cauliflower into 1 inch pieces. In a medium-sized bowl, combine cauliflower florets, 2 T of your olive oil, spices, and salt, stirring to coat.
For homegrown cauliflower: soak cauliflower for 10 min in salted water. This helps dispel any pests that may be hiding in your cauliflower head.
On a foil-covered baking sheet, spread seasoned cauliflower florets into a single layer. Roast for 25-30 minutes or until golden brown and tender.
While the cauliflower roasts, combine remaining olive oil, tahini, lime juice, and a pinch of salt and black pepper in a small bowl. Mix to combine until smooth and creamy. Transfer to small serving dish and garnish with green onions.
When the cauliflower is tender, remove from oven and allow to cool for 10 minutes. Garnish with chopped cilantro and serve with the tahini dip and enjoy. Make sure to get a few bites, before your family or guests polish them off, and we promise, they will!
Local Product Highlight: Healthy and Delicious
Herb-A-Shake by Floresta Botanicals is a local seasoning (and tonic!) that is rich in nutrients, vitamins, and antioxidants. It can be purchased at a variety of health stores in Sonoma and Alameda counties.