roasted cauliflower with parsley, currants, + tahini dressing

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I should consider renaming this space, love, life, cauliflower considering how many cauliflower recipes I’ve found in the past few weeks. Perhaps I should have been shoveling this last night instead of writhing in pain from a small plate of pasta. I woke this morning plagued with hives, a rash, I don’t know what, but I did the one thing one should never do: read the internet. As you know, the internet gives you all kinds of crazy ideas, and naturally I jumped to the conclusion that I have celiac. After I emailed my nutritionist (and several friends) in a panic, Dana responded that I need to: stop reading the internet, I need to stop eating gluten, and I need to breathe it out until I get my bloodwork back from the lab.

So there’s that.

Putting the whole gluten/rash/hysteria thing aside, I’m feeling golden. I love that word, golden. It reminds me of college and boys in baseball hats, and over late night beers and greasy plates of pasta and Sicilian slices, my guy friends calling me Sulli, everyone talking about feeling good, living life, feeling golden. There was a time when we were so excited about what lie ahead. There was so much possibility–we were giddy over it.

Next week I’m spending a few days upstate at my agent’s summer home, line-editing my novel, eating on his porch, and kayaking in the morning. A solid manuscript, friends who are rocking out in every way they can, and great opportunities coming my way–life is golden.

INGREDIENTS: Recipe from Vibrant Food (you need to own this cookbook!)
1 large cauliflower (about 3 pounds), trimmed and cut into florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1/4 cup currants (I used dried cherries, as that’s what I had on hand)
1/4 cup coarsely chopped kalamata olives (I nixed this as I didn’t have olives on hand)
1/4 cup coarsely chopped fresh flat-leaf parsley

For the tahini dressing
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 small clove garlic, minced
1/8 teaspoon fine sea salt
2 tablespoons water, plus more as needed

DIRECTIONS
Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 20 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Toss the warm cauliflower with most of the dressing. Add the currants, olives, and parsley and toss to combine. Taste and add more dressing or salt, if desired.

Serve warm or at room temperature.

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10 thoughts on “roasted cauliflower with parsley, currants, + tahini dressing

  1. This was excellent! I used extra garlic and substituted some small, dainty capers for the olives (they’re what I had, plus I’ve seen capers pair well with cauliflower in other dishes).

    Like

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