Roasted Cauliflower with Tahini Dressing and Mint.


After eating all and everything that’s been rolled and stuffed with chocolate, followed by a batch of the same lovely cream cheese pastries that have been rolled and stuffed with chocolate and speculoos spread, only to be tormented after I left home with devilish pictures of the same taunting little pastries rolled with walnuts and fig jam, I decided to eat some vegetables. And everyone knows the best way to wean oneself off a seemingly endless amount of baked goods is to…bake your vegetables.

Or roast them, if you’re feeling quite technical. Which, late Sunday morning when Brooklyn has decided to tease you with clear skies and 30 degrees weather, I am not feeling all that strict on cooking vocab. So you bake these little cauliflower florets…and they turn into candy.


Alright, not quite. They sure don’t look like candy, all pale in color and covered in weirdly healthy looking green stuff. But it’s pretty close to candy for something that looks a bit like a weirdly preserved brain with a few random leaves on the bottom before roasting. Tossed with an easy yogurt, tahini, and honey dressing, it’s the perfect lunch or light dinner that counts as cooking something, when really all you did was turn the oven on and take a quick nap.

And waking up to a finished meal, dirt candy and all, is almost as good as eating pastries for lunch. But we all know there really isn’t anything quite as nice as that…except maybe pastries for breakfast followed by a nap and then waking up to an already prepared lunch. But then, everyday can’t be Sunday.

Recipe on the following page.

Roasted Cauliflower with Tahini Dressing and Mint

1 head cauliflower, trimmed and cut into florets, washed and dried
6 cloves garlic, halved
1 tablespoon olive oil
Salt and freshly ground black pepper

¼ cup Greek yogurt
3 tablespoons tahini
½ tablespoon honey
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper

Fresh mint, chiffonade or whole (depending on how much you like the taste of mint)

1. Preheat oven to 375 degrees Fahrenheit. Add the garlic and olive to a roasting pan and place in oven. Let the garlic roast 5 minutes, or until soft. Mash the garlic with a fork in the pan and add the cauliflower florets, salt, and freshly ground black pepper. Toss and return to the oven. Roast for 35-40 minutes, or until tender and golden in spots.

2. While the cauliflower is roasting, whisk together all the dressing ingredients and season to taste with salt and freshly ground pepper. Set aside. Wash and dry the mint leaves and prepare as you’d wish.

3. Once the cauliflower is done, remove from the oven and toss immediately with the dressing, making sure to add all the roasted garlic, etc. Top with fresh mint and eat warm, or room temperature.

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