We soon have to say goodbye to our Jersey tomatoes, corn, zucchini, and peppers, but it’s a big hello to cabbage, butternut squash, Brussels sprouts, and cauliflower!
My new favorite fall recipe is Roasted Tahini Cauliflower, a vegetable previously long forgotten in my house. Memories of watery, bland, white mush is replaced with this savory tangy spicy deliciousness that will have the family fighting for the last piece!
Make up a big batch for dinner and if there should be any leftovers, it’s great the next day for breakfast with a fried egg on top!
Roasted Tahini Cauliflower
- 3 tbsp. olive oil
- 3 tbsp. tomato paste
- 2 tbsp. tahini (ShopRite has a few brands)
- 1 tbsp. hot sauce
- 2 tsp. cornstarch
- 3 tbsp. water
- 1 tsp. salt
- 1 tsp. black pepper
- Large head of cauliflower, cut into two-inch pieces
Topping after roasted:
- 1/4 cup fresh parsley, finely minced
- 2 tbsp. finely minced lemon zest
Preheat oven to 450° F.
Line a rimmed baking pan with foil.
In a large bowl, mix everything except the cauliflower and toppings, then mix cauliflower in well. Oil the sheet pan and place cauliflower in single rows. Roast cauliflower 20 to 30 minutes until golden and sizzling.
Sprinkle topping and serve.
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.
