Sunday, August 3, 2014

Roasted Cauliflower in Tahini

Developed July, 2014. Roasting brings out the natural sweetness and eliminates the cabbage smell. The robust flavor of the dish best complements hearty entrees.
2 to 3 c fresh cauliflower florets, cut into bite-size pieces
2 to 3 T olive oil
2 t soy sauce
2 t dark sesame oil
1 t salt
1 t sugar
2 T tahini
Preheat a toaster oven to 425 degrees F (220 C). Gently combine all the ingredients, except the tahini, in an 8x8 inch (20x20 cm) metal roasting pan. Cover tightly with aluminum foil, and roast 15 minutes. Remove from oven, cautiously remove the foil, stir to mix, and return to oven uncovered for an additional 10 minutes. Transfer to a serving bowl and toss with the tahini, and adjust seasoning.

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