Tuesday, January 20, 2009

Roasted cauliflower in tahini dressing

On this historic day, the inauguration of President Obama, during this historic week -- Sides Week at The National Nosh, I present to you a vegetable long overlooked, even derided, yet full of tasty possibilities. 
Here's how to make it.
1 head cauliflower, cut into bite-sized florets (Tip: whenever the price of cauliflower tops $4, which now seems routine, I do something I never would have imagined: I switch to frozen. It's not quite as good, but not half-bad, either.)
2 Tbsp olive oil
salt and pepper to taste
1 heaping Tbsp tahini
2 tsp water
juice of half a lemon
about 1 tsp za'atar (optional, but it kind of makes it)
Preheat oven to 400 degrees F.
Toss prepped cauliflower in olive oil, season with salt and pepper and lay out evenly on a cookie sheet. Roast in preheated oven until slightly browned; about 25 minutes.
In a small bowl, mix together tahini, water and lemon juice. At first it'll seem like it won't come together, but it will. If it's too thick, thin it with more lemon juice or water. Add salt and pepper to taste.
When cauliflower is done, toss with dressing and sprinkle with za'atar. 
And then bite into a taste of a brand new day.

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