Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.
I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.
The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.
1 head of cauliflower, broken into small florets
1 medium red onion, roughly chopped
2-3 teaspoons red chili flakes (adjust to preference for spice level)
1-2 tablespoon of mint, lemon thyme or dried oregano (mint nicely compliments the tahini dressing)
3-4 tablespoons olive oil
salt + pepper
Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.
Serve over yellow lentils or your favorite greens- drizzle with tahini sauce and enjoy!
Check out this page for the Tangy Tahini Sauce Recipe.