Cauliflower was gross. I mean, yucky times 1000. Until I discovered this crazy concept called “roasting”. *insert eye roll here* Yeah, I know, it’s not a new thing but when something is yucky why would cooking it a new way make it better? Who knows, but it’s bomb. There’s a local restaurant called Pita Jungle that serves cauliflower with tahini sauce that I’ve tried, and tried and yep, you guessed it, tried to recreate. It’s not exactly the same but isn’t that the point of a “copycat” recipe?!
1 Head of Cauliflower (duh)
1/2 thin sliced Onion
1/2 c. Tahini
4 tbl. Lemon juice
2 Garlic cloves (minced)
Frenchs Onions (optional)
Pine nuts (optional)
Salt and Pepper
- Cut cauliflower into florets. Toss in olive oil with a smidge of salt and pepper. Set oven to 400 degrees.
- Saute onions in olive oil until caramelized. Remove from pan once done but reserve any oil in the pan.
- While 1 and 2 are in process, make the tahini sauce. Put 1/2 c water in a bowl. Measure 1/2 c. tahini into water. Get a whisk and go to town on it. It’s going to look gross at first but the more you whisk the more it melds. This step is key, if it’s not mixed well the tahini seizes up when it’s cooked. Add another 1/2 c. of water, 3-4 tbl. lemon juice, and 3 tsp. paprika and keep whisking. Once it’s all blended pour into oil pan and cook on low heat. Feel free to add more water and/or lemon juice (taste as you do this one).
- Cauliflower should be done now. Al dente, crispy and browned.
- Sauce should be done now. See how smooth and glossy it is?!
- YUM! Plate. Cauliflower, caramelized onions, drizzle sauce with a heavy hand. I like to add toasted pine nuts and Frenchs onions to the top but you don’t have to if you don’t want to. (BUT WHY WOULDN’T YOU?!)
That’s it. I pretty much never measure when I cook so, feel free to taste along the way. Make tweaks of your own, but overall, ENJOY!