Haven't tried roasting your cauliflower yet? What on earth are you waiting for?
by Lindsay Evans
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When you think of roasting veggies which come to mind? Squash? Carrots? Sweet potato? How about cauliflower? Nope? Well think again. Roasting cauliflower is one of the easiest and most delicious ways to cook this ultra-versatile veggie. Here, we've broken down a whole head of cauliflower into small florets, tossed them with olive oil, salt and pepper and then roasted them until they are just golden around the edges. Then, we've drizzled the florets with tahini (a sesame seed paste that is a staple of Middle Eastern and Mediterranean cooking) and fresh lemon juice, and continued to roast the cauliflower until it's gorgeously soft and caramelized. To finish it all off, we've stirred in some lovely baby spinach leaves (or use fresh parsley if you prefer,) and served it up piping hot. This sensational side dish is delicious when paired with tandoori-style grilled chicken, salmon or pork.
1 large head cauliflower
3 tbsp olive oil
1/2 tsp each sea salt and freshly cracked black pepper
1/4 cup tahini
Juice of 1 lemon
1 cup baby spinach leaves or 2 tbsp freshly chopped parsley
Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper and set aside.
Break apart head of cauliflower into bite-sized florets. Transfer to a large bowl and drizzle with olive oil, sea salt and pepper. Toss to coat well. Spread in an even layer on prepared baking sheet. Transfer to oven and bake, stirring often, until cauliflower starts to soften and caramelize around the edges, about 25 to 30 minutes. Remove from the oven and drizzle with tahini and lemon juice. Toss to coat gently. Return to oven for 10 to 15 minutes, until soft and golden.
Transfer cauliflower to a large serving plate and stir in baby spinach leaves or parsley. Serve immediately.