Name: Roasted Cauliflower with Sesame
Yield: 4–6 servings, as a side dish
Ingredients: 1 head of cauliflower, broken by hand into florets; 1/4 cup extra-virgin olive oil; 2 teaspoons salt; 1 teaspoon ground coriander; 1 teaspoon dried oregano; Freshly ground black pepper to taste; 2 tablespoons tahini; 1 tablespoon white miso; 2 teaspoons red wine vinegar; 1 1/2 tablespoons water; 3 tablespoons toasted white sesame seeds

Cooked cauliflower with tahinidipped serving spoon in blue and white bowl on splattered canvas surface.

Photo by Bobby Fisher

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Recipe information

Yield
4–6 servings, as a side dish

Ingredients

1 head of cauliflower, broken by hand into florets

1/4 cup extra-virgin olive oil

2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon dried oregano

Freshly ground black pepper to taste

2 tablespoons tahini

1 tablespoon white miso

2 teaspoons red wine vinegar

1 1/2 tablespoons water

3 tablespoons toasted white sesame seeds

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
Step 3
While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
Step 4
Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

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TagsCauliflower Vegetable Tahini Miso Side Dinner Dairy Free Vegan Vegetarian Keto Easy Roast Harper Collins Cookbooks

Recipe notes

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