Recipe #1 in The Cauliflower Series, in honor of my favorite vegetable, cruciferous or otherwise
Cauliflower is, without a doubt, my favorite vegetable. It’s just so flavorful and versatile! Roast it, mash it, puree it in a soup – it’s all delicious. Funnily enough, the only way I DON’T like cauliflower is raw…. go figure. I also happen to be a fan of broccoli, cabbage, and brussels sprouts – so clearly I have a fondness for cruciferous vegetables. Lucky for me, it’s also SUPER healthy: it’s low in fat and carbs, but high in dietary fiber and vitamin C, making it an awesome alternative to potatoes for those who are watching carbs.
This month, to celebrate my favorite veggie, I’ll be sharing all my go-to cauliflower recipes, tried-and-true and certifiably delicious. Up first: Nutty Roasted Cauliflower! This recipe packs a triple dose of nutty goodness – the cauliflower itself, which has a nutty flavor; roasted almonds; and a bit of tahini paste. Whatever you do, do NOT leave out those two crucial ingredients! (Well three, if you count the cauliflower.)
Nutty Roasted Cauliflower
adapted slightly from a Beyond Salmon recipe
Time: 50 minutes (active time 15 minutes) Servings: 2 (if you love this as much as we do!)
- 1 medium head cauliflower, leaves removed
- 1/4 cup olive oil, divided (2 TBS for roasting the cauliflower, 2 TBS for the dressing)
- 1/3 cup slivered or chopped almonds
- 1 TBS tahini (sesame seed paste, such as Roland brand, above)
- 1 TBS red wine vinegar
- 1 tsp paprika (if you don’t have paprika, cumin would be good)
- Salt and pepper to taste
- Optional (i.e. throw them in if you have them, don’t go out and buy them if not): 1/4 cup thinly sliced scallions, 2 TBS chopped fresh parsley
Preheat oven to 425 degrees F.
Spray a roasting or casserole dish with non-stick spray
Coarsely chop cauliflower – core, stems, and all. Or break off into florets (but I’m usually too lazy to do that.)
While cauliflower roasts, mix up the dressing: 2 TBS olive oil, red wine vinegar, tahini, and paprika. If it thickens too much add a little water.
Also while cauliflower roasts, spread almonds on a pan or piece of aluminum foil and roast until fragrant, tossing once to expose all sides to heat. These will only take a few moments and burn easily, so keep an eye on them! I have burned more nuts than I care to admit to. BUT DO NOT SKIP THIS STEP – roasting nuts brings out their flavors beautifully.
Once cauliflower is done, place in a bowl with the almonds and drizzle with the dressing, stirring well so all pieces get a light coating. If you have the parsley and/or green onions, toss them in for a fresh burst of green.
Enjoy, and stay tuned over the next few weeks for more cauliflower recipes!